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Sprinkle water, 1 TBS. at a time, over mixture, while tossing quickly with fork, until all particles stick together when pressed gently and form a dough that clings to the fork around the bowl. Use only enough water to make flour particles stick together - they should not be wet or slippery. Amount may vary with flour.
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Form pastry into smooth ball between cupped hands. Roll out at once, or if it's a very warm day, wrap pastry in waxed paper or foil. Refrigerate up to 1/2 hour, then roll out.
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