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Use this recipe with our Maple Bourbon Pecan Pie.

Martha Stewart Living, November 1999

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Yield:
Makes one double-crust or two single-crust 9-to 10-inch pies
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Ingredients

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Directions

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  • Combine the flour, salt, and sugar in the bowl of a food processor. Add 1 cup cold butter, and process until mixture resembles coarse meal, about 10 seconds.

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  • Add 1/4 cup ice water in a slow, steady stream through the feed tube of the food processor, with machine running, until dough holds together, no more than 30 seconds. Turn dough out onto a piece of plastic wrap, divide in half, and press into two flattened disks. Wrap in plastic, and refrigerate at least 1 hour.

Cook's Notes

For easy rolling, press prepared dough into flattened disks before chilling.

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