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Perfect Pie Crust
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This recipe will make two crusts for a 9" inch pie. If you only need a bottom, crust for you pie, wrap the extra pie dough in plastic wrap, put it in a sealed container and freeze until you need it. Make this recipe dairy-free and vegan by substituting the butter with soy margarine.
makes 2

Ingredients

2 1/2 cups unbleached flour, plus extra for rolling
1 cup unsalted butter, very cold, cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon sugar
4 to 8 tablespoons ice water
 

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Perfect Pie Crust
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Directions

  1. Cut butter in 1/2-inch cubes and place in freezer for 15 minutes to an hour until thoroughly chilled.
  2. Combine flour, salt and sugar in food processor, pulse to mix.
  3. Add butter and pulse 6 to 8 times until mixture resembles coarse meal with pea sizes of butter.
  4. Add ice water one tablespoon at a time, pulsing until mixture just begins to clump together. If dough doesn’t hold together, add a little more water and pulse again.
  5. Remove dough from machine and place in a mound on a clean surface. Gently shape into two discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or up to 2 days.
  6. Remove crust from refrigerator and let it sit at room temperature for 5 to 10 minutes. Roll out on a floured surface to about an eighth of an inch and carefully place into a 9-inch pie pan. Add filling to the pie. Roll out second disc and gently place on top of the filling. Trim excess dough and crimp edges together.
  7. Pierce top of pie several times with a fork to allow steam to release. Bake as directed.
     
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