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Thursday, November 23, 2017, 12:49 p.m.

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For crafting perfect crust, it's all about the luscious fat

By NOELLE CARTER Los Angeles Times

This article was published November 15, 2017 at 1:49 a.m.

Passionate pie bakers tend to have a religious zeal about what type of fat goes into their crusts, and not without good reason.

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