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Patti’s Pie Dough

July 6, 2011
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Patti is a freelance writer and event producer from Hell, Michigan, and one of the CSA co-managers. She started baking professionally at 16 and last worked as a baker in Traverse City, Michigan. Her favorite pie is apple!








1 1/2 cups all purpose flour (organic unbleached preferred)

10 T unsalted butter, frozen and cut into quarter inch. cubes

1/2 tsp. salt

4-6 T ice water

In a food processor, place flour and salt. Pulse to mix.

Add butter in 3 parts, pulsing after each addition until resembles a fine meal.

Slowly add water one tablespoon at a time, until dough is damp (shaggy) but not wet.

Take dough out of food processor and gently round it into a disk.

Divide dough into 4 parts. Smear each quarter with the heel of your hand out to distribute the fat, and then reform each quarter into a disk.

Stack and squish disks together gently. Reform into one disk.

Store in refrigerator until ready to use (freeze if not using that day).

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