Basic Pie Dough

Page 106

Cuisine: North American | Course Type: Pies and Tarts

(1 review)

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Recipe Reviews

Light, flaky and easy. Uses both butter and Crisco and makes enough for a 9-10 in. single crust pie.

I am no baker (although this cold windy icy weather is bringing out the hidden baker within it seems) and I found this crust to be a cinch to pull together.

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