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Martha Stewart Living, July/August 2015

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Recipe Summary test

prep:
10 mins
total:
1 hr 10 mins
Yield:
Makes one 15- or 18-inch round
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse together flour, sugar, and salt in a food processor. Add butter; pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water; pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time.

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  • Transfer dough to a piece of plastic wrap and knead once. Pat into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

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