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Butter Flaky Pie Crust
Reviews:
November 29, 2011

This wasn't the best crust I've ever had. I had high expectations though given all of the raving comments. I do love how simple it is, plus I would much rather use butter than lard. Next time I will use less water because that may be the reason that it wasn't very flaky. I didn't even use the full 1/4 cup that it called for anyway! I made sure to keep the butter, water, dough, and my hands very cold. I refrigerated it over night. It was pretty easy to roll out (another reason I think I used too much water!) This makes a 9-inch single layer crust (that isn't mentioned in the recipe). I will probably try it again to see if it turns out better next time.

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