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Pastry Dough


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When making pastry dough, use both shortening and butter, having the dough refrigerated for 1/2 hour makes for a flakier piecrust.

- Submitted by MARYJOANNA 6/18/2011 in Cooking | 1 Comments
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Member Comments

MSCAROL3 6/18/2011 7:23:00 PM

    am going to try that.i have only use butter.but am going 2 give this one a try because the flakier the better.i feel that's what make the dish,most of the time.

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