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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Martha Stewart's Pie Crust Recipe

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This recipe for Martha Stewart's Pie Crust is from Barbara Clarke's Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2½ c. flour
2 sticks cold butter
1 tsp. salt
1 tsp. sugar
4 tbsp. ice water and 4 more tbsp., if needed
Directions:
Directions:
1. Mix flour, salt and sugar together. Add butter. Mix until mixture resembles coarse meal with just a few pea-sized pieces remaining.
2. Sprinkle with 4 tbsp. ice water. Mix until dough is crumbly, but holds together when squeezed with fingers (if needed, add up to 4 tbsp. more ice water, 1 tbsp. at a time).
3. Turn dough onto a work surface; form dough into ¾ inch thick disk. Wrap tightly in plastic and refrigerate until firm ( at least 1 hour).
4. Before baking, unwrap dough. Place on large piece of floured wax paper. Roll dough to 14 inches round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully, unroll over 9 inch pie plate. Gently fit into bottom and up sides of plate.
5. Trim overhanging to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge. Refrigerate until chilled, about 1 hour.

 

 

 

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