Pie Crust

My Oma gave me this pie crust recipe about 4 years ago, and I’ve never gone back since. It’s simple, flaky, and delicious enough to eat by itself. You can even freeze it for up to a month or make it 1-2 days ahead of time. I use this same crust for anything from Pie Crust cookies (which will be the next post), to double-crusted fruitĀ pies, to pumpkin pie. It’s truly versatile and nearly impossible to ruin. Just follow the recipe and you’ll be golden!

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