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“This recipe is from Vegetarian Times magazine. For a vegan varioation on this crust, omit egg and use 1/4 c plus 2 T water.”
READY IN:
1hr 30mins
SERVES:
8
YIELD:
1 9 inch pie crust
UNITS:
US

Ingredients Nutrition

Directions

  1. Pulse flour, sugar, and salt in food processor several times to combine.
  2. Add butter, and pulse 5 times, or until mixture resembles coarse sand.
  3. Beat egg yolk and 1/4 c ice water in bowl with fork. Add liquid to flour mixture in food processor. Pulse until dough just comes together.
  4. Transfer to large piece of plastic wrap or wax paper and press into flat disk. Wrap tightly, and chill 1 hour, or overnight.
  5. Roll out to desired size on well-floured work surface and bake according to recipe directions.

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