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“This is the pie dough I use for the crust for Orange-Spice Pumpkin Pie , Orange-Spice Pumpkin Pie. Originally from a Bon Appetit November 2001 magazine. For extra convenience, the dough can be made up to one week ahead and frozen. It makes one 9 inch piecrust.”
READY IN:
20mins
YIELD:
1 Pieshell
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk flour and salt in medium bowl to blend.
  2. Add butter and shortening: rub in with fingertips or cut in with a pastry blender until dough resembles very coarse meal.
  3. Sprinkle with a tablespoon of ice water; toss until moist clumps form, sprinklimg with more water by teaspoonful if mixture is dry.
  4. Gather dough into a ball: flatten into a disk.
  5. Wrap in plastic and chill at least 1 hour.
  6. Can be made 1 day ahead. Keep refrigerated; soften dough slightly at room temperature before using.

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