The Pie and Pastry Bible
Tags: all butter crust
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andrew from Vancouver Island, BC
She may call this basic, but I call it indispensable. I made her 'All American Apple Pie' with this crust, and it was perfect - flaky, crunchy, buttery and not hard to work with at all.
As with her other crusts, it's a little complicated - you freeze some of the butter in advance, then knead the whole amount in a plastic freezer bag when it's mixed. But the result tells the tale. This is now my default crust.
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