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Post Bulletin
May. 14, 2019 #12-134 PB1
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Holly Ebel: The crux of the pie? The crust 

By Holly Ebel

Now come the weeks when we can get those flavorful home-grown strawberries, raspberries and blackberries. And a few weeks after that come the sour cherries, if growers can beat the birds.

These all make wonderful jams and jellies, but they really go hand-in-hand with pies, one of our favorite ways to indulge in these summertime favorites.

Though the fruit pie fillings are simple enough to make, it’s the crust that poses a challenge for a lot of us. (I’m in that group.)

Hoping to finally get it right, I went to an expert for ...

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