These Recipes are from Martha Stewart Pies & Tarts
These doughs are easy to make & work with
Basic Pie Crust
Ingredients:
(Makes 1 double-crust or 2 single-crust 9- to 10-inch pies)
- 2-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
- In the bowl of a food processor, combine flour, salt, and sugar.
- Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube.
- Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
- To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls.
- Flatten each ball into a disc and wrap in plastic.
- Transfer to the refrigerator and chill at least 1 hour.
*Dough may be stored, frozen, up to 1 month.
To Bake:
- To partially or completely bake unfilled pastry, preheat the oven to 375° to 400°.
- Carefully line the pastry with aluminum foil, pressing it into the corners and edges, and weight with beans or pie weights or rice.
- Bake 15 – 18 minutes (10-12 minutes for a partially baked)
- When the pastry begins to brown around the edges, remove the foil and weights and continue to bake just until the pastry dries out and turn a light golden color for a partially baked shell and a deeper amber for a fully baked shell.
- Let cool completely on a wire rack before filling. Baked shells can be stored in tightly covered plastic containers, or well wr4apped, in the freezer.
Sweet Crust
Ingredients
Makes one 11-to 12-inch or two 8-to 9-inch or two 14-by-4-inch crusts
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 2 large egg yolks
- 1/4 cup ice water
Directions
- In the bowl of a food processor, combine flour and sugar.
- Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
- In a small bowl, lightly beat egg yolks; add ice water.
- With machine running, add the egg mixture in a slow, steady stream through the feed tube.
- Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
- To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls.
- Flatten each ball into a disk, and wrap in plastic.
- Transfer to the refrigerator, and chill at least 1 hour.
Dough may be stored, frozen, up to 1 month.
Bake as directed in Basic Recipe
Non-butter Crust
- 2-1/2 cups flour
- 1 tsp salt
- 1/2 tsp granulated sugar
- 1 cup cold vegetable shortening, lard or margarine, cut into small pieces
- 1/2 cup ice water
Follow directions for the Basic Pie Crust above