Basic Pie Crust ~ 3 Ways

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

1. In the bowl of a food processor, combine flour, salt, and sugar.
   
2. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
3. With machine running, add ice water in a slow, steady stream through feed tube.
   
4. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
   
5. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
6. Divide dough into two equal balls.
7. Flatten each ball into a disc and wrap in plastic.
   
8. Transfer to the refrigerator and chill at least 1 hour.

*Dough may be stored, frozen, up to 1 month.

To Bake:

1. To partially or completely bake unfilled pastry, preheat the oven to 375° to 400°.
   
2. Carefully line the pastry with aluminum foil, pressing it into the corners and edges, and weight with beans or pie weights or rice.
   
3. Bake 15 – 18 minutes (10-12 minutes for a partially baked)
4. 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.
   
5. 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

Directions

1. In the bowl of a food processor, combine flour and sugar.
   
2. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
3. In a small bowl, lightly beat egg yolks; add ice water.
   
4. With machine running, add the egg mixture in a slow, steady stream through the feed tube.
5. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
   
6. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
7. Divide dough into two equal balls.
   
8. Flatten each ball into a disk, and wrap in plastic.
   
9. 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