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Janet (not verified)

7 years 2 months ago

Nope. Use crisco, not butter. Water will vary depending on room temperature and humidity. (I live in Arizona, and it takes more ice water.) Sugar is not necessary; put a sprinkle in bottom crust before adding filling. Never, ever use a food processor. Simply add Crisco one-half at a time and blend with pastry tool til it looks like small peas. Then, add water. I've been doing this for 50 years and my mother before me.

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