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How-To

Make a Quick and Easy All Butter Pie Dough

An all-butter dough gives you a flaky crust, perfectly balanced for a fruit filling

Gary Junken
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An all-butter dough gives you a flaky pie crust, perfectly balanced for a fruit filling. Pastry chef Carolyn Weil demonstrates the tricks for keeping the dough tender and flaky, yet easy to roll and handle.An all-butter dough mixed in a stand mixer gives you a flaky crust, perfectly balanced for a fruit filling. Choose a high-quality butter with a low water content, and make sure you use it right from the refrigerator to keep the dough cool. Carolyn Weil, an accomplished baker with over 20 years of professional experience and a founding member of The Bakers Dozen, demonstrates the quickest way to make this dough, mess free. 

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