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New Piecrust
I love tinkering with recipes. Over four years ago, I created a gluten-free piecrust recipe. While I was happy with the recipe, I began to tinker with it several months ago. This new recipe includes an egg and uses shortening instead of butter. The result is a flaky piecrust that is perfect for any pie. Let me know how you like the "new and improved" recipe versus our original! . . . (to read the remainder of this article, please log in below.)
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