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For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

Martha Stewart Living, November 2005

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Yield:
Makes enough for one double-crust or two single-crust 9-inch pies
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Ingredients

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Directions

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  • Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crums with some larger pieces remaining, about 10 seconds.

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  • With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.

  • Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

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