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A pie crust made with melted butter will be sturdy without being tough, and while it might be too heavy to pair with a cream or meringue pie, it’s perfect for any type of fruit pie. Even when paired with the juiciest of fruits, this cookie-like crust is a strong vehicle, ensuring you get a clean slice of pie that doesn’t fall apart.
  • ¾ cup (90g) King Arthur Unbleached All-Purpose Flour
  • ¾ cup (85g) King Arthur White Whole Wheat Flour or 1 cup (96g) King Arthur Whole Wheat Pastry Flour*
  • 3 tablespoons (37g) granulated sugar
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon Vietnamese cinnamon, optional
  • 5 tablespoons (71g) unsalted butter, melted and cooled to lukewarm
  • 3 tablespoons (43g) water, cold
  • note: Also known as graham flour.
Note: Ingredients may have been altered from the original.
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