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Reviewed Basic Savory Pie Crust

Mar 14, 2012 in Food Network Community Toolbox on

Oh dear, what a nightmare to prep! I followed the recipe so carefully, refrigerated for over an hour because I know how important it is. I hardly had to use any water the cold vegetable shortening I used so saturated the flour. I even cooled my counter top and rolling pin. However, when I tried to roll the dough out, it just cracked terribly arou...

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