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Ruth's Grandma's Pie Crust
July 19, 2009

Awesome awesome awesome awesome! I will never use another recipe. I followed the recipe and the crust was easily the best I've had in my life (and I've had a lot of pie in my day) Helpful tip of the day! Freeze your butter/shortening, then grate it into the flour mixture. The little pieces are the perfect size and you don't have to fuss with it! The frozen bits don't get creamed into the flour so the pastry puffs up perfectly!

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