Reviewed: Oct. 16, 2003

I bake lots of pies. This is the easiest and best crust recipe I have tried in years. It turns out every time.

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Reviewed: Aug. 27, 2003

I've been using this crust since I was a teenager (too many years ago to count at this point.) It's the most forgiving dough I've ever used and bakes up nice and flaky. So many crusts seem to mix well but not roll easily. This one rolls out perfectly. I use boiling water and roll it between sheets of waxed paper. I just tried making a quadruple batch of this crust using my KitchenAid mixer - figured it would either be great or a disaster. It was great. Very flaky and still easy to manange.

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