Laminated Pie Dough Recipe | Recipe | Pie dough, Pie dough recipe, Pie crust
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Laminated Pie Dough Recipe

Wonderful pie crust requires only a couple of ingredients and tricks to ensure it’s extra flaky and tender. This dough is hydrated with ice water and apple cider vinegar, which helps prevent a tough, chewy crust. Quartering the dough and stacking it before rolling yields many flaky layers, giving you a shortcut version of laminated pastry. This recipe makes enough dough for two crusts: freeze the extra round of dough, if you’re not using it, for up to 4 months. When you’re ready to use it…
nytcooking
NYT Cooking

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