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 been baking pie crusts for ages. My husband bought me a Martha Stewart pie and tart recipe book back in the mid 80’s. Her recipe only used unsalted butter. I then went to Cordon Bleu. We didn’t make pies, but tarts and only used unsalted butter. Has my crust at times Shrunk a little? Yes. But I try and be careful to make sure I roll it well and bring it up to the rim. Even when I worked at Union Square Cafe, the pastry chef there only used butter. And her pies were great. And? She used some sugar. So does Martha. And so do I. Guess whatever works.
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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