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Quick Pie Crust

“I make quite a few pies,” says Paddy Schwemlein of Mendota, Illinois. “When I have dough left over that’s not enough to make another crust, I form it into a piece that will fit my food processor chute, then wrap and freeze it. “The next time I bake a pie and don’t have enough dough for a top crust, I shred the frozen dough in the food processor and sprinkle it over the filling. Then I sprinkle on a little granulated sugar and bake. I always get a light crunchy crust.”

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