Ingredients

Makes enough for one 10-inch pie

　　1 1/4 cups all-purpose flour, plus more for the work surface

　　3/4 teaspoon salt

　　1/2 cup (1 stick) unsalted butter, cut into pieces

　　1/4 cup ice water

　　4 graham crackers, finely ground (1/2 cup)

　　

Step 1

Pulse the flour and salt in a food processor to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water 1 tablespoon at a time, and process just until the dough holds together, no more than 30 seconds.

　　

Step 2

Turn out the dough onto a lightly floured work surface. Flatten the dough into a disk; wrap in plastic. Refrigerate at least 1 hour.

　　

Step 3

Spread the crumbs on a clean work surface. Roll out the dough on top of the crumbs, coating both sides, into a 14-inch round about 1/8 inch thick. Gently fit the dough into a 10 × 2-inch (1 1/2 quart) pie plate, and crimp the edges as desired. Refrigerate the shell at least 30 minutes before baking.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.