Yield: 1 servings
|2½ cup||All-purpose flour|
|½ pounds||Cold unsalted butter|
|5 tablespoons||Ice water|
Place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Cut the butter into small pieces, add to flour mixture, and process until mixture resembles coarse meal, about 10 seconds. (To mix the dough by hand, combine flour, salt, and sugar in a large bowl. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal.) Add ice water in a slow, steady stream through feed tube of food processor with maching running, just until the dough holds together. Do not process for more than 30 seconds. (If hand mixing, mix in ice water with a fork until dough comes together.) Divide the dough in half, and turn each half out onto a piece of plastic wrap. Press each half into a flattened circle, and wrap it in the plastic. Refrigerate piecrust for at least 1 hour before using for pies. This is just the right amount of dough for a 9-inch double-crust pie. You can use the same recipe to make two 4-inch pies or one large open-face pie. Use the scraps to make simple pie tarts.
Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 1154 Calories (kcal); 3g Total Fat; (2% calories from fat); 32g Protein; 243g Carbohydrate; 0mg Cholesterol; 2140mg Sodium Food Exchanges: 15½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates
Recipe by: Martha Stewart
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