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Champaign, IL
"This pie is amazing, even for people who aren't sensitive to gluten.It is important to knead in a little extra flour-I skipped that step once, and my crust was too soft. I've used the crust to make other pies and it always comes out well.it has a flavor similar to shortbread, and goes especially well with berries and pecans."
Apr 21, 2011 on Food.com
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