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The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

Source: Martha Stewart Living, November 1998
Yield

Ingredients

Directions

Cook's Notes

Here we describe making pie dough by hand; you can also use a food processor; pulse in the butter 8 to 10 seconds. Add 1/4 to 1/2 cup ice water through feed tube with machine running.

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  • franmirrengma
    27 JUN, 2017
    This is the best and easiest pie crust recipe I've ever used. I use it for sweet and savoury pies. Lovely. I broke my food processor and now make it by hand. I just squish all the butter together with the dry ingredients, add 5 tbsp (sometimes 6 tbsp) of ice water and make the dough. No need to try any different one!
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