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Pastry-Making for Pies
- Difficulty
Medium
Published 1977
Method
Make pastry for fruit pies at least 30 minutes before rolling out; a relaxed pastry will shrink less in the heat of an oven. You can save time on preparation if you keep a supply of ready rubbed-in pastry in the refrigerator. Just add water to make the pastry. Crumble toppings on fruit are quickest of all if you are really in a hurry. Add sugar to the rubbed-i
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