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Flaky Pie Crust recipe This recipe makes enough dough for one 9 inch covered pie. If your pie only requires a bottom crust, use half this recipe. Note: for best results, make the full recipe. If only a single crust is required, make the full recipe and freeze half for later. In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust. Ingredients 2 1/2 cups (310 grams) white flour 1 teaspoon (6 grams) salt 1 teaspoon (4 grams) sugar (optional) 1 cup cold (225 grams) butter 1/3 cup plus 1 Tablespoon (80 mL plus 15 mL) cold water (If Using whole wheat flour use Half the recipe for same two pie results) Procedure Whisk flour, salt and sugar together in a deep bowl. Cold butter into small pieces and add to the flour mixture. Using a pastry blender or two butter knives, cut the butter into the flour until the butter is in small pea-sized pieces. Cold water; cut the water into the flour-butter mixture with the edge of a rubber spatula until it is evenly moistened and will hold together when pressed. Form the dough into a ball with your hands, kneading in any loose flour. This should be done as quickly as possible to avoid melting the butter in the dough. Chill the dough for 10-20 minutes. Cut the dough evenly in half. On a lightly floured board, roll each half out until it will cover a 9 inch pie dish, with about 3/4" inch overhang.

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