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Butter Flaky Pie Crust
October 29, 2007

This is the perfect pie crust! I used this pie crust for a dessert pie as well as a chicken pot pie, both came out flaky and full of flavor. Buttery, flaky, wonderful! Always keep all your ingredients cold! Chill your flour in the freezer overnight. Use ICED water, not just really-cold tap water. Work your ingredients together as fast as possible. I usually get all the ingredients together with a quick mix in the cuisinart, and then I finish it off with a pastry cutter right in the cuisinart bowl to break up any big pieces of butter. It will look like a heap of white reindeer poop. Plop the poop pellets in some plastic wrap, form it into a ball, and refrigerate for at least 4 hours.

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