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Rolling Out a Pie Crust

Working the dough right after mixing means no struggle and a tender texture

Gary Junken
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After making the pie dough, the next step is shaping it. Pastry chef Carolyn Weil demonstrates her technique for turning a blob of dough into a neat round, without overworking it.After making the pie dough, the next step is shaping it. Carolyn Weil, a pastry chef with over 20 years of professional experience, demonstrates her technique for working a blob of dough into a crust ready for filling. For more of Carolyn’s baking tips, see the related videos on this Web site.


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