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For buttery, flaky pie dough every time, follow the advice of Sarah Carey.
The recipe is from Martha Stewart's Cooking School cookbook, which was published in 1999. That book has the best chicken soup recipe in it. That book has the best chicken soup recipe in it.
On a lightly floured work surface, roll out pie dough (for the bottom crust) into a 12-inch round, about ⅛ inch thick, dusting surface with flour as needed to prevent sticking. Brush off excess ...
1. Fill a cocktail shaker with ice. Add the cognac, simple syrup and lemon juice and shake well. Strain into a martini glass, top with sparkling wine and serve.
Pie crimper from the 1800s Closeup of peekaboo lattice. A pie crust edge is often crimped to provide visual interest, and in the case of a two-crust pie in order to seal the top and bottom crusts together to prevent the filling from leaking. [6] [7] Crimping can be done by hand, pinching the two crusts together to create a ruffled edge, or with ...
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