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Pie Crust IV
August 06, 2011

I wouldn't change a thing. This is a tender and flaky classic pie crust. The trick is to avoid handling it too much. Stir in the icy cold water just until the flour is moistened enough to stick together and you'll get a perfect crust every time. TO BAKE EMPTY PIE SHELL: Prick bottom of crust thoroughly with fork (40 to 50 times). Bake in lower third of over at 425 degrees for 10 to 12 minutes,.

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