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No Roll Pie Crust I
September 24, 2007

This makes a decent pie crust. Honestly, pie crust is just better with shortening or lard, but I will keep using this recipe for health reasons. I made pumpkin pie with it. In order to get the crust to hold to the walls of my no-stick pie pan, I had to chill the pan with the dough in it for 15 minutes or so, and then push it up the sides. After chilling it kept its form well.

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