For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

　　

Ingredients

Makes enough for one double-crust or two single-crust 9-inch pies

　　2 1/2 cups all-purpose flour

　　1 teaspoon salt

　　2 sticks (1 cup) unsalted butter, cold, cut into small pieces

　　1/4 cup ice water, plus more if needed

　　

Step 1

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

　　

Step 2

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

　　

Step 3

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter