This is the same recipe I've been using my whole life. It's even pre-printed in the front cover of my cookbook.
When rolling out, I use plastic wrap, rather than waxed paper, as I find it easier to work with and not prone to tearing. I also fold and store the plastic in my freezer between times; I find it even easier to use when the 2nd or 3rd time around!
For my large double-crust pies, I put two approx. 15" lengths of plastic wrap on the counter, overlapping them an inch, to give a bigger work area. I then put the crust, then two more lengths, turning so the "seam" is perpendicular to the one on the bottom. It's much easier to turn over and around when rolling out.
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This is the same recipe I've been using my whole life. It's even pre-printed in the front...