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English Pie Crusts
Reviews:
October 07, 2005

I have made my pie crust this way for years, except my formula was also half as much water as shortening. If it's too "wet" you can always add a little more flour. Too dry, add more water. I also add just a pinch of salt mixed in with the flour. Have always gotten compliments for my pie crusts. Grandma used to use lard, but I've always just used white shortening. Also, I never chill it.

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