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Website: The New York Times
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 Review
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.
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