How to Bake a Double-Crust Fruit Pie

An all-butter dough and a light touch give you the flakiest crust that’s perfectly balanced with the fruit filling

by Carolyn Weil

Carolyn Weil reveals the secrets to making, shaping, baking—and eventually perfecting—a double-crust fruit pie.


From Fine Cooking 46, pp. 74-79
August 1, 2001

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