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“Delicious pie crust recipe from my friend Kemper! Only change I made is to use half white flour and half whole wheat flour - the original recipe calls for all white flour.”
READY IN:
50mins
SERVES:
8
YIELD:
1 pie, top and bottom crust
UNITS:
US

Ingredients Nutrition

Directions

  1. Add all ingredients but sugar to a bowl. Knead dough until well mixed.
  2. Cover countertop with a thin layer of flour. Roll out dough (flour your rolling pin too or it will stick) to about 1/8-1/4 inch thick.
  3. Lift dough and gently slide your pie plate underneath. Gently press dough into pie plate, then use a knife to run around the edges and trim off the extra. Fill pie with your choice of filling - canned works fine.
  4. Take remaining dough and roll out a second time (re-flour your countertop). Again, slide pie plate underneath and gently trim off extra. Use fingers or a fork to seal the two crust layers around the edge.
  5. Cut vent holes in top crust layer, and sprinkle entire pie with the sugar.
  6. Bake at 400 for 40-50 minutes.

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