The perfect base fo rpumpkin pie or any single-crust pie, this all-butter crust is flaky and tender, yet easy to work with. After blind-baking it as instructed below, simply add your filling of choice and continue baking as needed.
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The French technique of fraisage, or smearing the dough with the palm of your hand, creates layers and streaks (rather than lumps) of butter in the dough, which produces a flakier crust.
Refrigerating the dough after fitting it to the crust helps relax the gluten and keeps the butter cold, ensuring that the crust doesn’t shrink when it bakes.
Make Ahead Tips
The dough can be wrapped in plastic and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator.
The pie crust can be rolled, shaped and crimped, then frozen (wrapped in plastic) for up to 1 month. Blind-bake the crust directly from the freezer.
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