I use the oil crust recipes from the King Arthur 200th Anniversary Cookbook. They are very fast, easy, and fool proof, if you handle them the way the recipe says. I have two friends that pride themselves on their pastry, pooh-poohed the very idea of an oil crust, and then asked for my recipe after trying mine. I use a strong tasting olive oil for savory pies, and vegetable oil for sweet.

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