The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen, up to 1 month.
Recipe information
Yield
makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double crust pie
Ingredients
Preparation
Step 1
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
Step 2
Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
Perfect Piecrust
Step 3
Martha’s Perfect Pâte Brisée will also make two 6 1/2-inch double-crust pies: Divide the dough into quarters and the filling in half; the baking time is the same.
Step 4
The amount of water required to hold the pastry together will vary, depending on the humidity.
Step 5
Chilling the piecrust before it is baked helps it keep its shape and gives it a professional look.
Step 6
Evenly brushing the egg wash over the piecrust results in an evenly browned crust.
Step 7
Martha likes to use glass pie plates so she can see whether the bottom crust is done.
Step 8
Flour, cornstarch, or tapioca can be used to thicken a berry pie.
Step 9
A fruit filling is usually done when the juices are bubbling.
Step 10
Bake the pie with a baking sheet underneath the plate to catch overflow from the filling.
