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Butter Flaky Pie Crust
November 23, 2007

This crust was delicious! I blended the butter/salt/flour combo in the processor until crumbly (it doesn't take long). Then, slowly mix in the water little by little while kneading...I've made this many times and it never took the entire amount of water. After chilling the dough, it will initially be tough, but don't let that discourage you. Work it with a rolling pin, and in no time at all you'll have a beautifully shaped crust. This is a versatile crust, it can be made with sweet and savory dishes alike.

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