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Crust for Two Pies
Heritage Recipe from
Marie Wells, Central Grange, California
- Ingredients:
- 2 cups flour
- 1 teaspoon salt
- 3/4 cup shortening
Mix flour and salt, cut in shortening with fork, until consistency of meal, add enough cold water to hold together, (too much makes a tough crust). Roll and fit in pie tins. After dough is in pie tins, coat with melted butter and chill (this prevents and soggy bottom).
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