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2 Crust Pastry
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8.5 oz | flour |
1 tsp | salt |
6 oz | butter, frozen |
1/2 cup | ice water |
Put flour and salt in food processor. Process a few seconds
Cut the butter into rough chunks - 8 or 10 of them.
Put in processor and turn on. After well cut in, add water in thin stream while on.
Turn off the instant a large ball forms.
Wrap in cling film and chill for a bit.
When rolling out, use slightly more for bottom crust than top.
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