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4
Medium
2 hr 30
By Paul Bocuse
Published 2014
If you are preparing a crust from scratch, place the flour and salt in a large mixing bowl. Take the butter out of the refrigerator an hour before beginning the crust. Break the butter into the bowl in little nut-sized pieces, then use your fingers to “pinch” the flour and butter together. Work quickly to make a crumbly mixture, then add the water and quickly form the dough into a ball, working
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