Cuisine, September 1979
| 5 hours — 2 pie shell crusts | |||||||||||||||||
Ingredients
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InstructionsMix flours and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in water 1 tablespoon at a time until dough just cleans side of bowl. Shape dough gently into 2 balls; flatten each to make 1-inch-thick circles; wrap separately in plastic wrap. Refrigerate 4 hours or overnight. |
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