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1
Hand Method
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2
In a large bowl, using a blending fork, blend together cake flour, all-purpose flour, sugar, and salt.
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3
Add butter and blend until mixture resembles coarse crumbs.
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4
Add ice water, by spoonfuls, while tossing mixture with fork.
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5
Add only enough water to make dough stick together.
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6
Press dough into a ball.
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7
Flatten into a disk and wrap with plastic wrap.
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8
Refrigerate until firm enough to roll out for your pie, for about 20 minutes.
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9
Fill and bake according to recipe directions.
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10
Food Processor Method
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11
In a food processor fitted with metal blade, process cake and all-purpose flours, sugar and salt until combined, about 10 seconds.
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12
Remove lid and distribute butter evenly over top.
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13
Cover and pulse until mixture resembles coarse crumbs, about 20 times.
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14
Place water in a container with a pouring spout and, with motor running, slowly pour through the feed tube in a steady stream just until dough begins to gather.
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15
You may not use all the water, which is fine.
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16
Turn out dough onto a clean surface and gather into a ball.
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17
Proceed with Step 3 above.
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18
Variations:
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19
Flaky Pie Pastry Dough:
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20
Replace butter with cold vegetable shortening.
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21
You can double this recipe for a double-crust pie.
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22
Just be careful when you add the water as you will not need twice, as much as single-crust recipe.
