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Use this recipe to make our Rum-Vanilla Cream Pie and Butterscotch-Praline Cream Pie.

Martha Stewart Living, June 2008

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Credit: Johnny Miller

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Yield:
Makes two 9-inch crusts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.

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  • Shape dough into 2 disks. Wrap each in plastic, and refrigerate until firm, about 1 hour (or up to 2 days).

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