Yield: Yields enough dough for one 9-inch double-crust pie.
Before you begin, review the rolling tips in the main article. This dough keeps in the freezer for 3 months.
1. Fold back every other bottom strip, starting closest to you. Slightly right of center, lay one top strip vertically.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Great simple recipe. The dough was easy to work with. I needed to add just a bit more butter but it worked out well.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?