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Emeril's Savory Pie CrustFrom chef and author Emeril Lagasse January 18, 2007 A basic, all-purpose pie crust for everything from fancy desserts to a heary main dish from Emeril Lagasse, on Good Morning America. Ingredients Directions Sift the flour and salt into a large bowl. Using your fingertips, work the butter and shortening into the flour until the mixture resembles small peas. Work the ice water into the mixture with your fingers until the dough just comes together; be careful not to overmix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before rolling out. Makes one 9- or 10-inch piecrust Recipe copyright Emeril Lagasse adapted from "Emeril's Potluck", by Emeril Lagasse, William Morrow Publishers, New York, 2004
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