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Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.

Martha Stewart Living, April 2008

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Yield:
Makes enough for one single-crust 9-inch pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)

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  • Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.

Cook's Notes

Dough can be refrigerated overnight, or frozen for up to 1 month.

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