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Basic Pie Crust

[17 Aug 2012 | No Comments | | Author: ]
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Makes 2 9-inch pie crusts


3 c. sifted flour
1 c. butter, cubed
1 tsp. salt
6 tbsp. cold water

In a large bowl, add the flour, salt and butter. Blend with a fork. Add water while gently mixing the dough. Divide in half and shape each half into a ball. Wrap in plastic seal and place in refrigerator for 30 minutes.

Once dough is chilled, unwrap and place one ball on a floured surface. Using a rolling pin roll dough to form a 10 inch circle. Repeat with 2nd ball if making two pies.

Line 2 9-inch pie pans with dough and chill until ready to use.

Use remaining dough or 2nd ball to make a decorative top crust.

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