Yield: enough dough for one 9- to 9-1/2-inch single-crust pie
I’m an old-school pie maker—I learned how to do everything by hand—so I resisted the processor at first. Over time, however, I had to admit that it’s just plain easier and faster than the hand method, and the result is every bit as good.
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I have tried many different recipes for pie dough. This one is great. I followed the directions exactly and used it to make an apple crumb pie. It was easy to handle, flaky, and held together. This recipe is a keeper.
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