Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
10/30/2008
After many attempts at making crusts like my mother's , I gave up and used the pre-made ones at the store. Last holiday season, faced with making about 20 pies for a house full of company, I decided to put my faith in Martha's recipe. I figured it couldn't turn out worse than my other attempts. Since I started using this recipe, no more tough, nasty crusts. I have gotten many compliments and enjoy making crusts now. Using the processor keeps me from over kneading the dough. Thanks Martha!
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Pie Crust for Sweet Potato Pie
Credit:
David Loftus
Recipe Summary
prep: 40 mins
total: 3 hrs 30 mins
Yield: Makes 1 crust
Ingredients
Ingredient Checklist
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
2 tablespoons ice water
Gallery
Pie Crust for Sweet Potato Pie
Credit:
David Loftus
Recipe Summary
prep: 40 mins
total: 3 hrs 30 mins
Yield: Makes 1 crust
Gallery
Pie Crust for Sweet Potato Pie
Credit:
David Loftus
Pie Crust for Sweet Potato Pie
Credit:
David Loftus
Pie Crust for Sweet Potato Pie
Recipe Summary
prep: 40 mins
total: 3 hrs 30 mins
Yield: Makes 1 crust
Recipe Summary
prep: 40 mins
total: 3 hrs 30 mins
Yield: Makes 1 crust
prep: 40 mins
total: 3 hrs 30 mins
prep:
40 mins
total:
3 hrs 30 mins
Yield: Makes 1 crust
Makes 1 crust
Ingredients
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons ice water
Directions
In a food processor, pulse several times to combine 1 1/4 cups all-purpose flour, spooned and leveled, and 1/2 teaspoon each salt and sugar.
Add 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.
Turn out onto work surface; knead once or twice, until dough comes together. Flatten dough into a disk, wrap in plastic, and refrigerate at least 1 hour.
Place dough on a floured piece of parchment or waxed paper. Using knuckles, press edges of dough to help prevent cracking when you roll it out.
Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit into bottom and along sides of plate, being careful not to stretch or tear dough.
Using kitchen shears or a paring knife, trim dough to a 1-inch overhang; fold under, and seal to form a rim. Crimp rim with fingertips. Prick bottom of pie dough all over with a fork, to prevent it from puffing up or shrinking in the oven. Refrigerate until chilled, about 1 hour.
If prebaking the crust, preheat oven to 350 degrees. Bake until crust is firm and golden, about 20 minutes. Cool completely before filling.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
10/30/2008
After many attempts at making crusts like my mother's , I gave up and used the pre-made ones at the store. Last holiday season, faced with making about 20 pies for a house full of company, I decided to put my faith in Martha's recipe. I figured it couldn't turn out worse than my other attempts. Since I started using this recipe, no more tough, nasty crusts. I have gotten many compliments and enjoy making crusts now. Using the processor keeps me from over kneading the dough. Thanks Martha!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
10/30/2008
After many attempts at making crusts like my mother's , I gave up and used the pre-made ones at the store. Last holiday season, faced with making about 20 pies for a house full of company, I decided to put my faith in Martha's recipe. I figured it couldn't turn out worse than my other attempts. Since I started using this recipe, no more tough, nasty crusts. I have gotten many compliments and enjoy making crusts now. Using the processor keeps me from over kneading the dough. Thanks Martha!
Martha Stewart Member
Rating: Unrated
10/30/2008
After many attempts at making crusts like my mother's , I gave up and used the pre-made ones at the store. Last holiday season, faced with making about 20 pies for a house full of company, I decided to put my faith in Martha's recipe. I figured it couldn't turn out worse than my other attempts. Since I started using this recipe, no more tough, nasty crusts. I have gotten many compliments and enjoy making crusts now. Using the processor keeps me from over kneading the dough. Thanks Martha!
Rating: Unrated
All Reviews for Pie Crust for Sweet Potato Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pie Crust for Sweet Potato Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
