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2
-crust pieEasy
By Anna Olson
Published 2011
This pie pastry recipe has all the taste and texture elements it should. The butter makes it melt-in-your-mouth tasty, the egg gives it structure so that it won’t become soggy, and the little bit of acidity promotes tenderness.
Although some recipes in this chapter call for a single pie crust, I recommend making this double-crust recipe and freezing half for later use. A double-crust recipe is easier to mix (and measuring half an egg for a singlecrust recipe is possible but not alwa
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