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Working With Pie Dough

My friend, Laura, The Cooking Photographer, asked me to do be a guest host on her blog for a post on pie crust and I hope you’ll go check it out!  I even made an instructional video and you can see the post here: http://www.thecookingphotographer.com/2010/09/perfect-pie-crust.html

Enjoy!

Veronica

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

8 responses »

  1. You after all these years of making pie dough I never gave it a second thought about WHY the dough had to be cold. Mom said Everything has to be cold so that’s how I did it. I’ll check out the video too. Thanks Veronica!

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  2. I seen her blog. It as awesome!!! Great post . Great video!! :)

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  3. I’m off to check it out! :)

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  4. Pie crust is scary to me so this is awesome! thanks for sharing!!! =D

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  5. I checked out that site. Great post and video Veronica!

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  6. thanks for the great video…. like somebody else mentioned…. learn a new thing every day…. and though I know about most of it…I didn’t know the egg white trick for the bottom crust….

    and… sticks of butter…how much is a “stick” cup wise? ….. I buy my butter in one pound bricks.

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    • A stick of butter, at least in America, equals 1/2 cup or 4 ounces. If your butter comes in a block, it might be easier to weigh it rather than smoosh it into a cup–I hate doing that!

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