Sweet Tart Crust (French pastry – Pâte Sucrée)
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This recipe can be used for any pie or tart that calls for a single 9-inch crust. The all-butter pie crust comes together in the food processor—which is our favorite way to make pie dough—and can be made ahead and refrigerated for a few days (or frozen for up to three months). https://bit.ly/3hLlL8I | Martha Stewart
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This recipe can be used for any pie or tart that calls for a single 9-inc…
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