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Make your own pie dough and pass on the store-bought stuff with this foolproof recipe. The milk adds a little more fat and makes rolling out the dough much simpler. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).




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How would you rate this recipe?
  • april3270905
    16 DEC, 2018
    I use salted butter, so I omitted the salt. Butter adds flavor, milk adds flavor, time in fridge helps the flour absorb the liquid. I freeze my butter, then grate it for fast easy incorporating into the flour.
  • tamaramald40071
    19 DEC, 2015
    I used this recipe to make my first pie from scratch. It was a good recipe for a first timer.
  • dish225
    17 AUG, 2013
    I love this dough, I also use it to make cinnamon twist an other treats people love them. But the best is the apple pie. Thanks Martha I cook so much better.
  • LesliS
    29 JUN, 2011
    So good and so dependable! I have used it numerous times with great success. The milk increases the flexibility of the dough and adds to the flavor. Try it! You will be surprised at how easy and reliable it is!
  • bakingcrazy
    7 FEB, 2011
    I had to use salted butter, adj down the added salt and couldn't add but 1/4 c milk or dough would have been too wet to handle. Rolled out nicely.
  • bakingcrazy
    7 FEB, 2011
    I have always used lard
  • carolbart
    11 JAN, 2011
    After watching the video I understand why the milk. Years ago my mom asked the owner of a local cafe how to make his pie dough, he said his secret was milk.
  • LesliS
    26 NOV, 2010
    This makes a wonderful and nearly indestructable dough. I have used these proportions to make pie crust for many years and it has never failed. No frills, just good pie. It really is best to keep it simple!

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