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French Pastry Pie Crust

Reviewed: Dec. 6, 2010
You can also do step 1 days ahead and put the dry crumble mixture in a freezer safe zip-lock bag in the freezer. You can double/triple the recipe if you plan to make several pies. When you are ready to make/bake your pies, take the mixture (~ 1.5 - 2 cups per pie shell) out of the freezer. Mix in the egg/vinegar/water (remember the recipe makes 2 pie crusts so adjust according to the amount you are making) and you are ready to go. The advice to not over mix it is important. I pour the (still crumbly) mixture onto a piece of plastic wrap and put another piece of plastic wrap on top to make rolling out easier. (Remember to ROLL out the dough, not push it out.) These are all tips given to me when I was learning so I thought I'd pass them on :-)
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