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Flaky Pie Dough for Spiced Pumpkin Pie

Recipe photo courtesy of Anna Williams

A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter cold. Use this pie dough to make our Texas Hill Country Pumpkin Pie and our Chocolate Meringue Pie. To use this recipe for our Pecan Praline Tart, make recipe as directed, substituting 3/4 cup ground pecans for 3/4 cup flour.

Source: Martha Stewart Living, November 2007
Yield

Ingredients

Directions

Cook's Notes

Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.

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  • knittingaddict51
    27 NOV, 2011
    I've only tried once in my adult life to make a pie crust, & it was not a success. My grandmother encouraged me to use the ready made crusts, saying they were as good as any you could make. I have been doing that for 30 years now. I finally got the nerve to try this recipe after watching your show & seeing how easy it was to make a crust. This recipe was a HUGE hit, easy to make, & will be a staple in my recipes! This delicious crust proves that crust is more than a vehicle for filling! YUMMY!!!
    Reply

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