No matter how much you handle this dough (and you can beat it with your rolling pin if you like), it will always be flaky, tender and delicious. Scraps can be re-rolled if necessary and crust will never be tough. Dough can be left in the refrigerator up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). Recipe makes two 9 inch double-crust pies and 1 pie shell or about 20 tart shells. Use standard measuring cups and spoons for measuring ingredients, leveling off top with edge of spatula. Give recipe your undivided attention.
Posted by swm56 at Recipe Goldmine 6/11/01 11:14:31 am.
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