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In his book Ratios: The Simple Codes Behind the Craft of Everyday Cooking, food writer Michael Ruhlman reveals the cooking codes professional cooks use all the time. Here is Michael's formula for pie dough:
3 parts flour : 2 parts fat : 1 part liquid
By way of example, Ruhlman explains his method:
12 ounces flour
8 ounces butter (2 sticks)
4 ounces cold water
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