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1
Whisk flour, sugar, and salt in large bowl to blend.
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2
Add butter; rub in with fingertips until mixture resembles coarse meal.
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3
Add 3 tablespoons ice water and stir until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and refrigerate 30 minutes.
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6
Roll out dough on lightly floured surface to 12-inch round.
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7
Transfer to 9-inch-diameter pie dish.
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8
Fold overhang under and crimp decoratively.
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9
Refrigerate 30 minutes.
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10
Preheat oven to 375F.
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11
Line crust with foil; fill with dried beans or pie weights.
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12
Bake until dough begins to set, about 20 minutes.
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13
Remove foil and beans.
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14
Bake until crust is just beginning to brown, about 5 minutes longer.
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15
Maintain oven temperature.
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16
Mix first 7 ingredients in medium bowl to blend.
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17
Add butter; rub in with fingertips until moist clumps form.
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18
Mix all ingredients in large bowl to blend.
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19
Transfer to warm pie crust.
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20
Sprinkle topping evenly over apricot mixture.
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21
Bake pie until topping is brown and filling is bubbling thickly, about 45 minutes, covering crust with foil after 30 minutes if browning too quickly.
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22
Cool completely.
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23
Cut into wedges and serve.
