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Best Ever Pie Crust
May 23, 2003

I have baked more than 20 pies over the past year, and consistently get rave reviews about the crust. Of course, I use this recipe, but I add an extra trick. Chill EVERYTHING before beginning. I put the bowl and pastry cutter in the refrigerator, and I keep 1 ice cube in the water to keep it cold. It keeps the shortening from blending too much with the flour, leaving you with little pockets of shortening that result in extra flakes.

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