Martha Stewarts Foolproof Pie Crust Recipe

Ingredients for Martha Stewarts Foolproof Pie Crust

• All Purpose Flour
• 1 teaspoon salt
• ½ cup (100g) granulated sugar
• Unsalted Butter
• Cold Water

How to Make Martha Stewarts Foolproof Pie Crust

1. Whisk together 2 ½ cups all-purpose flour, 1 teaspoon salt, and ½ cup (100g) granulated sugar in a large bowl.
2. Cut 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes, into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix.
4. Turn the dough out onto a lightly floured surface and gently form it into a disk.
5. Wrap the dough disk in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
6. On a lightly floured surface, roll out half of the dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate.
7. Trim and crimp the edges. Repeat with the remaining dough for a double-crust pie, or use the remaining dough for another recipe.
8. Bake according to your pie recipe instructions. (Pre-baking for a blind bake is recommended for some pies)