Perfect Pie Crust

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I watched an episode where Ina rolled out her pie crust and remember thinking, "yeah, right- it's that easy!" BUT IT WAS!!! I have tried too many pie crust recipes to count over the past 15 years and this was the easiest to make, by far the easiest to roll and it was flaky and tasted great! I just can't believe it! Now if my daughter asks me to teach her to make pie crust, I won't have to worry about the yelling and crying that normally goes into making it. FANTASTIC!

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I've been so frustrated that at 50 years old, I still couldn't make a pie crust! This is the first pie crust that worked! It was incredibly good, and brought many compliments from my guests. Thank you, Ina!

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This was my first pie crust. It was so easy and it turned out perfectly (just like the recipe says. I made sure that all my incredients were VERY cold.

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I always used Oronoque frozen pie crusts because I was not confident enough to make my own but I tried this recipe about a year ago and have not bought a prepared one since. It is easy to work with once it is cold and makes a nice flaky crust. Try it!!

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This crust is very good and easy to make. The only thing I need is a bigger food processor. Mine does not fit everything. Pastry blenders are hard on the fingers. So anyone that is going to try this recipe with a food processor, make sure it's big enough. I'm on my second pie. (strawberry-ruhbarb. Can't wait to make an apple pie with this pie crust recipe.

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My cooking instructor used to call his crust "Super Duper Pie Crust". The secret ingredient for the liquid was either very cold club soda, 7 UP, or Ginger Ale. The Ale was my favorite. Though it is an excellent crust, I believe Ina's is better because of the butter flavor. It works each time! This recipe surpasses what I learned in cooking school!

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This was very easy and delicious! Replace that store bought crust and make this instead.

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I have made this crust many times, and it always comes out perfect. Once I substituted lard for the Crisco, and it was even better. You can't go wrong with this recipe. Ina always delivers!