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Patti Dall'Armi is famous for her desserts, in particular her pies. She achieves her delicate, crisp piecrusts by using shortening.

Source: Martha Stewart Living, June 2004
Yield

Ingredients

For the piecrust:

For the filling:

For the meringue:

Directions

Cook's Notes

If you prefer a buttery flavor in your piecrust, reduce the amount of shortening by half, and add an equal amount of cold unsalted butter. Cut the butter into bits, and blend it into the dough with the shortening. If not using immediately, you can refrigerate the filling up to 3 days.

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