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So first things first, a short crust pie dough is usually made with cold butter and ice water. This leads to a flakier, more tender dough. You also typically don't want to knead the dough. Too much gluten development leads to a tough, chewy crust. A more typical shortcrust would start with cold butter cut into cubes. Put the flour, salt, and butter in a food ...


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I've used commercial, pre-made sugar cookie dough for apple pies. It is to die for! Add a little flour to the dough, a scant quarter cup, and you will find it rolls out easier while keeping the taste. Reserve some of the dough. Bake the pie without a top layer, then about halfway through add some raw, cut-out cookies made from the reserved dough to serve as ...


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