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1 1/4 c. perfect pastry mix
3 to 4 Tbsp. cold water

Place pastry mix in a large mixing bowl. With a fork,
stir in enough cold water (1 tablespoon at a time) to moisten
dry ingredients. Shape dough into a ball. Roll out dough to
1/8-inch thickness on a lightly floured surface. Place in a
9-inch pie plate; trim off excess pastry around edges. Fold
edges under and flute, prick bottom and sides of shell with a
fork. Bake at 425 degrees for 12 to 15 minutes or until golden brown.
Yield, one 9-inch pastry shell.
Note: Double the recipe for a double crust pie. Do not
prick shell if it will be filled before baking.

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