This recipe requires a double batch of the Butter Pie Dough. If you have a large food processor, you can double the supplied recipe. Otherwise, it is best to make 2 separate batches. You will have one ball of dough left over which can be used for another purpose (i.e. a tart shell). This dough can be refrigerated for up to 3 days or frozen, wrapped tightly in wrap, for up to one month. If you do not have a crimped pastry wheel, you can use a sharp knife instead, but you will lose the sewn look to the pie. If you do not have a doily, you can substitute any material that has a raised impression (i.e. tea towel, non-skid material, etc.), or you can create your own pattern or design by lightly scoring with a knife or fork.