This is the easiest and most perfect pie crust.  Of course it is Martha Stewart’s recipe.  It is her Pâte Brisée.

This is a well-loved recipe from one of my favorite cookbooks, Martha Stewart’s Baking Handbook.  I use this pie dough for all of my quiches and pies.  It is SO easy, I hope you’ll give it a try!

 

 

 

Ingredients:

2  1/2 cups all purpose flour

1 t. salt

1 cup unsalted butter, cut into 1″ squares, cold

1/4 cup ice water

Directions:

• In a food processor combine the flour and salt.  (Or you can mix dry ingredients in a bowl and use a pastry blender to cut in the butter.)
• Add the butter and pulse for about 10 pulses.  It should be the texture of coarse crumbs (if there are some larger pieces, that’s okay.)
• Slowly add the ice water (no ice cubes) while still pulsing, in a slow, steady stream, just until the dough holds together without being wet or sticky. (should not be overprocessed, try not to pulse longer than 30 seconds.)  Test by squeezing a small amount of the dough together.  If it is still too crumbly, add a little more water.
• Place dough onto a clean surface and divide in half.  Shape into a flattened disc and wrap in plastic wrap.  Refrigerate for 1 hour or overnight.  Dough can be frozen for up to 1 month.  Thaw overnight in the fridge before using.