Easter Pie Dough
The addition of grated Parmesan cheese makes this savory piecrust even more rich.
Recipe information
Yield
makes enough for one 9-inch lattice-topped square pie
Ingredients
4 1/2 cups all-purpose flour, plus more for dusting
1/2 cup finely grated Parmesan cheese (1 1/2 ounces)
1 teaspoon coarse salt
3/4 teaspoon freshly ground pepper
1 1/2 sticks (3/4 cup) unsalted butter, cold, cut into pieces
3/4 cup vegetable shortening, cold, cut into small pieces
1/2 to 3/4 cup ice water
Preparation
Step 1
Put flour, cheese, salt, and pepper in the bowl of a food processor; pulse several times to combine. Add butter and shortening; process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream until the dough just holds together.
Step 2
Turn out the dough onto a lightly floured work surface. Divide the dough in half, and form each piece into a flattened square. Wrap each piece of dough in plastic, and chill at least 1 hour or overnight before using.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
