Foolproof Pie Dough

The New York Times

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Source URL: www.nytimes.com

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Course: Pies and Tarts

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1 reviews, average rating 5.0 / 5

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jenncc

8 years ago

★ ★ ★ ★ ★ 5/5

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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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