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Best Pie Crust

Perfect for pies, tarts, quiches, and so many more dishes sweet and savoury, this recipe is adaptable to different flours and finds the perfect middle spot of not too dry, not too buttery.

1 cup flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 cup butter, cut into small cubes
2-3 tbsp water

Optional: ground pepper, herbs and spices, 2 tbsp sugar

Blend all dry ingredients together in a food processor. Add butter cubes then process until the dough appears crumbly. With the machine running, add water 1 tbsp at a time. At some point, the rough dough will miraculously form a ball – keep adding water until this happens. As soon as the ball forms, take out the pie dough and simply press any stray pieces into it.

Handle as little as possible and keep in the fridge if you’re going to pause before using it – if the butter starts to melt, your crust will lose its flakiness.

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