Ingredients
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2 1/2
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1
-
1
-
1
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1/4 - 1/2
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-
-
-
-
-
-
-
-
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Directions
Martha Stewarts Foolproof Pie Crust,It’s a good thing! And I’ll keep all other comments to myself.,I have had to add a full 1/2 cup water.,Thank you for this, the last time used an oil based recipe for my pot pie which tasted, well, oily, and it didn’t come together well, so I was happy to find a butter-based one I could make in the processor, this was so easy. I skipped the sugar and didn’t refrigerate before rolling it out (I’m sure the chilling helps with the rolling out but I didn’t have a hard time even without the refrigeration). I did make the crusts, fill the pot pie, cover with plastic wrap and stick in the fridge till it was time to bake at dinner. It easily made 2 large crusts and I even had extra, I didn’t have to scrimp and pinch to get 2 crusts out of it (to my relief.) I cannot stress how easy this recipe was especially after my first time using another recipe which I was so disappointed with. Butter flavor was great, thank you for my new lazy crust recipe!
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Steps
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1
Done
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Put the Flour, Salt and Sugar Into a Food Processor and Pulse Once or Twice. |
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2
Done
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Add the Butter and Process Until the Mixture Looks Grainy. |
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3
Done
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Then Slowly, While Pulsing, Add the Water Until You Can Form the Dough by Pressing It Between Your Fingers. |
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4
Done
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Decant the Loose Dough Onto a Piece of Plastic Wrap. |
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5
Done
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Using the Wrap, Fold the Loose Dough Towards the Middle and Press With the Back of Your Hands to Form Dough. |
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6
Done
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Split Into Two Pieces and Wrap Each and Chill For at Least 4 Hours Before Using. |
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7
Done
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Dough Can Be Made Ahead For Up to One Week. |
