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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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