The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen, up to 1 month.

　　

Ingredients

makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double crust pie

　　2 1/2 cups all-purpose flour, plus more for dusting

　　1 teaspoon salt

　　1 teaspoon sugar

　　1 cup (2 sticks) chilled unsalted butter, cut in pieces

　　1/4 to 1/2 cup ice water

　　

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.

　　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.