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Ruth's Grandma's Pie Crust

Reviewed: Nov. 25, 2011
I read the reviews and they convinced me to make this pie crust instead of my usual one. If you want a mold-able pie crust that can be scuplted well, this deserves 5 stars. If you want a "short" (buttery) flaky melt-in-your-mouth crust, skip this recipe! It has the taste and texture of paper mache. I was so disappointed in it that I joined this site so I could place a word of warning for others before they waste good butter on it! I'm going back to twice the flour as cold butter and as little ice water and handling as possible. It's more work, as you MUST wind the flattened dough circle around your rolling pin or it will break and tear before you get it into the pan (it is very delicate) but at least it tastes good. Come to think of it, I don't believe that it is possible to get buttery tasting, flaky pie crust from an egg and that much water.
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