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The moment an inkling of an idea appears in my little brain regarding the possibility of making a pie, or anything requiring a pie crust, I take a stick of butter (one stick for a single crust, two for a double crust), cut it carefully into 1/2-inch cubes, and put it in the freezer. Because that my friends, is the trick to a wonderfully flakey butter crust (along with barely handling).
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