Foolproof Pie Dough

Page: https://cooking.nytimes.com/recipes/12852-foolproof-pie-dough

| Course Type: Pies and Tarts

(1 review)

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Recipe Reviews

This is flaky, slightly sweet tender pie crust. Used it for my pumpkin pie and it was terrific. I would suggest placing it in the freezer for 30 minutes before baking.

(edited 26th November 2023) (0) comment (0) useful  

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