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CHICAGO PIE CRUST | |
5 1/2 c. flour 1 tbsp. salt 2 c. Crisco 1 tsp. baking powder 1 tsp. sugar 2 egg yolks 1 tbsp. "real" lemon juice (put in measuring cup & fill to 1 c. with water) Sift dry ingredients and blend in Crisco. Beat eggs, lemon and water; blend with first mixture. Cut in 6 equal parts. Wrap each piece and freeze. Use as needed. |
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