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Basic Flaky Pie Crust

Reviewed: Nov. 1, 2010
This is exactly my paternal grandmother's pie crust, and it is always excellent. Regarding two of the comments--you don't include baking instructions with pie crust because the time and temp vary with what you're putting in the pie; as far as the comment about "don't use this for fruit pies or for double crusts"--BALDERDASH...you don't know what you're talking about. This is an excellent crust for apple, cherry, pumpkin, mincemeat, rhubarb, blueberry, or most any pie, because it complements instead of covers up the taste and texture of the fruit. If you're doing a double crust, make sure that you keep the edges moist and use a bit of egg dip between them before you crimp them together. My grandmother did some slices into the upper crust to vent, then dotted the crust with softened butter and sprinkled cane sugar on top before baking. Perfection!
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