Pie Crust

This is my VERY favorite pie crust!! It's pretty easy to make, and always turns out delicious. I like to make my dough the night before I need the pie, but lets be honest, I'm rarely that organized. Do give yourself some time though. It needs to get nice and chilly.

Martha Stewart's Basic Pie Dough

This recipe makes enough dough for one double-crust pie or two single-crust pies.

Ingredients

* 2 1/2 cups all-purpose flour, (spooned and leveled)
* 1 teaspoon salt
* 1 teaspoon sugar
* 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
* 1/4 to 1/2 cup ice water


Directions

1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.