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Best Ever Pie Crust
September 08, 2006

I am a seasoned pie crust maker, our usual crust recipe is 3/2/1 Flour/crisco/cold water in that order. It has worked out pretty good for me, but I always have to work in so much flour. Many of my friends have tried that recipe, and think it is ruined, and toss it. They are daunted by the gooey appearance of the dough. This recipe changes the ratio just a little bit, and the crust is perfect. I skip the chilling, I just let it rest on the counter for 30 min. before I use it. I never plan well enough in advance to put things in the fridge. I avoid recpes that tell me to do that, usually. It is now my favorite crust recipe. I am entering a pie in a contest next weekend, I think it will win. Thanks for the great crust recipe. (the pie did not win the contest, but the crust got rave reviews, and I was asked for it many times.)

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