MARTHA'S METHOD FOR PIE CRUST
Chef Bob didn’t believe in this method until one day he decided to try it and now refers to it as the Martha Stewart method. Still tender and flaky and yet it was mixed by a machine. Hard to believe!
2 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
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, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. 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.