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Pie Crust IV
February 25, 2010

Wonderful crust! Easy to work with and has a delicious taste. I mixed my dough together then threw it in the refrigerator for 30 minutes to allow it to cool. It makes it easier to roll out and keeps it from shrinking when you're trying to make it into a pie shape. This will be my usual pie recipe from now on. Oh, and in case it wasn't clear for you either (maybe it's just me) this makes dough for 1 pie, but not a double crust. If you need a top for apple pie, etc., make a double batch.

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