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Use this recipe to make the top crust for Chicken and Mushroom Potpies.

Martha Stewart Living, October 2011

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Credit: Jonathan Lovekin

Recipe Summary test

prep:
15 mins
total:
1 hr 15 mins
Yield:
Makes 2 disks (enough for sixteen 4-inch potpies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

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  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.

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