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Buttery Pie Dough Recipe

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This recipe for Buttery Pie Dough, by , is from Our Farm, Our Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Evelyn Wool

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cup flour (I use white whole wheat or half white and half whole wheat)
1 stick unsalted butter
1/2 tsp kosher salt
3-4 tbsp ice water

Directions:
Directions:
Combine flour and salt in food processor. Pulse 5 times. Cut butter into small slices. Add to food processor and pulse until mixture resembles pea-sized crumbs, about 5 short and 5 long pulses. Add water one tablespoon at at time and pulse until dough gathers into a ball. Remove, wrap and refrigerate at least 30 minutes, or freeze for later use. Makes one 10-inch crust. Make double batch for a two-crust pie.

Personal Notes:
Personal Notes:
Three Tips for Tender Flaky Pie Crust:
(1) Cold ingredients (ice water and shortening)
(2) Minimal handling (food processor works great)
(3) Roll from center out (do not pull dough)

 

 

 

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