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Ruth's Grandma's Pie Crust

Reviewed: Jun. 2, 2012
This is exactly the pie crust I use, except that I mix 1 tablespoon of vinegar to the egg/cold water mix before adding to the other ingredients, and just 2 tablespoons of sugar. I had never made pie crust before I got this recipe from a great-grandma. I found this to be very easy to make as a novice. It is good with either sweet or savory pies. I use the butter flavored shortening. To the reviewer who said she only got 3 single crusts, I find that I get 4 generous crusts, and can even stretch it to 5 from this same recipe. Everyone loves this crust recipe. I freeze them, and have even nuked them in microwave a bit if I needed to thaw them quickly.
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