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Use this recipe when making our Sugar Cream Pie.

Martha Stewart Living, July 2004

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Ingredients

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Directions

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  • Pulse flour, salt, and sugar in a foodprocessor to combine. Add butter; pulseuntil mixture resembles coarse meal.Drizzle in ice water, processing just untildough comes together.

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  • Divide dough in half; turn each halfout onto a sheet of plastic wrap. Flatteneach into a circle; wrap. Refrigerate untilcold, at least 30 minutes and up 2 days,or freeze up to 1 month.

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