I am going to come right out here and say that I swiped this recipe from Martha Stewart and I don’t feel bad about it.
You know what? If you go to just about any other food blog out there, you’ll probably see this exact same recipe because there are only so many ways to make a pie crust and even further, there are only so many ways to make a pie crust as good as this one.
Trust Martha.
Trust her Pate Brisee.
The reason I’m sharing a pie crust with no filling, which is potentially the most boring thing I’ve posted here since I started my blog and the first entry said “Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua,” is because, well, sometimes you want to experiment with your own pie filling.
It took me four minutes with the Goog before I found what I was looking for – a plain, simple pie crust that I could adapt and stuff with whatever I darn well wanted.
And here you have it.
- 2¾ cups all-purpose flour
- 1½ teaspoons coarse salt
- 1 tablespoon granulated sugar
- 2¼ sticks (18 tablespoons) cold unsalted butter, cut into ½-inch pieces
- 7 to 10 tablespoons ice water
- Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
- With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
- Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.
- Note: This recipe makes enough for two nine-inch pies or one double crust pie.
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