Yield: 1 13x18-inch crust
This recipe is developed specifically to provide enough dough for a single-crust slab pie or sheet-pan pie; a food processor makes it come together quickly. Start with a half-cup of water; you may need to add a bit more depending on the brand of flour you use. Depending on the recipe, you may parbake the crust and then fill it, or fold it over the filling before baking.
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