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Double-Crust Pie Dough

Recipe photo courtesy of Marcus Nilsson
Source: Martha Stewart Living, November 2013
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Dough can be frozen up to 1 month.

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Reviews

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169
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169
  • springy03
    3 FEB, 2018
    This pie crust came out super flaky and the flavor was delicious. The fluted edge I made spread quite a bit during baking, but I believe it would’ve done better if I had put the pie in the fridge to chill a bit before baking. Overall a good recipe that I will use again!
    Reply
  • apearlb
    4 JAN, 2014
    Good basic dough recipe....similar to one my mother passed down to me.
    Reply
    • cookit
      25 JUL, 2015
      Horrible. TWO sticks of butter? The dairy industry pays you a stipend? Either that's a typo, or you are on your way to becoming the next Paula Deen. I made this with one stick of butter; turned out perfect. Same recipe everyone else uses.

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