American pie dough for fruit pies from The Best Recipe (page 481) by Cook's Illustrated Magazine

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Notes about this recipe

  • anya_sf on May 18, 2026

    The dough was fairly easy to make and there was a generous amount. It seemed a little dry, but I didn't add more water after the full 8 T. Maybe should have added a tiny bit more, as the dough cracked a fair amount upon rolling (after resting overnight). It baked up fairly well - tender, crimped edges held their shape. Flavor was decent, but never going to taste as good as all butter.

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