Pie Dough Recipe

Martha Stewart Makes 2 nine inch crusts

Serve with Bacon Quiche or any pie recipe

• 2 1/2 cups all-purpose flour (half white and half wheat), plus more for rolling
• 1 teaspoon salt
• 1/2 cup (1 and half sticks) cold unsalted butter, cut into pieces
• 1/4c olive oil (3/6/17 when I added oil it stopped the dough from being crumbly, it was a smooth liquid dough)1 
• 1T-1/4c water (you decide how much it needs) 3/6/17 I didn't add any water b/c it was already liquidy from the oil.

1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
2. Sprinkle with 1T-1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to cup more ice water, 1 tablespoon at a time). Do not overmix.
3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.
4. Place one disk of dough on a lightly floured piece of waxed paper/plastic wrap. Rolling from center outward, form into a 14-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate.
5. Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using kitchen shears, trim overhang to 1 inch; fold under to form a rim. Crimp with fingertips and knuckle. Repeat with remaining disk of dough.

Freeze the extra pie crust for a dessert or quiche.

1 Next time if you want normal crumbly dough use 1 c or 2 stick of butter and not olive oil.