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A guy at the state fair pie tent in Iowa changed how I do my crust forever
He watched me rush a lattice and told me to freeze the dough for 15 minutes after rolling, not before. Tried it on a cherry pie Sunday and the edges finally held their shape instead of sagging. Does anyone else chill after rolling instead of before?
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angela_kelly10h ago
That saggy lattice struggle is so real, mine always turns into a blob. Freezing after rolling makes sense since the butter gets cold again right before it hits the oven. Gonna try this on my next pie for sure.
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