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Butter Flaky Pie Crust
May 18, 2005

I used less water than called for -- I think it was 2 tablespoons. I did not refrigerate at all - just rolled it out and popped it on my pot pie. When it came out of the oven it was flaky and tender - very yummy! (and btw, I'm GLAD you published this recipe - who cares if it's similar to another! I was happy to find it when I searched for "butter pie crust".) Thanks!!

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