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By Rose Levy Beranbaum

Published 2014

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Use the cacao content percentage specified in the recipe.

Make an aluminum foil ring to protect the border of the crust during baking.

Preheat the oven for 20 to 30 minutes before baking. If using a baking stone in the oven, preheat for 45 minutes. Use the correct oven temperature and set the pie or pastry on the rack specified in the recipe. If a pie or pastry is browning too much on the bottom, raise the pie plate to a higher rack or “double pan” it (set one baking sheet on top of another and set the pie plate on top). If a pie or pastry is browning too much on the top, move it to a lower rack or tent it loosely with aluminum foil.

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