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Never Fail Pie Crust II

Reviewed: Nov. 7, 2012
Tried this last night for a chicken pot pie. It was the easiest pie crust I've ever made, and I've been making pies for 40+ years. I did roll it out between two pieces of wax paper (floured) because I wanted a thin even crust. It baked to an even golden color, and was flaky and delicious. My husband loved it, and had two huge helpings! I don't think I'll ever make pie crust any other way. (The only change I made was to use regular vegetable shortening as that is what was in my pantry.)
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