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The Watercooler
Pie baking question
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<blockquote data-quote="Star*" data-source="post: 111957" data-attributes="member: 4964"><p>I have a page in a cook book that I followed about HOW to roll and lay out crust and how to pinch the edges or fork them. I can print it out and send it to you if you want. </p><p></p><p>The sleve idea I got from my fmil. She is Swedish and bakes leftse all the time (it's like a thin pancake with butter and cinnamon and sugar) VERY good. VERY VERY fattening. </p><p></p><p>I saw her us it and thought - OMG she put a support hose on the rolling pin lol - so when I got curious enough I asked and we went to some farm store that sold baking stuff and there they were. AMAZING difference in rolling out cutout cookies and all. </p><p></p><p>This was the first crust I made with the pinched look. I used my baking ring for the crust - and now i am doomed to bake pies.</p></blockquote><p></p>
[QUOTE="Star*, post: 111957, member: 4964"] I have a page in a cook book that I followed about HOW to roll and lay out crust and how to pinch the edges or fork them. I can print it out and send it to you if you want. The sleve idea I got from my fmil. She is Swedish and bakes leftse all the time (it's like a thin pancake with butter and cinnamon and sugar) VERY good. VERY VERY fattening. I saw her us it and thought - OMG she put a support hose on the rolling pin lol - so when I got curious enough I asked and we went to some farm store that sold baking stuff and there they were. AMAZING difference in rolling out cutout cookies and all. This was the first crust I made with the pinched look. I used my baking ring for the crust - and now i am doomed to bake pies. [/QUOTE]
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Pie baking question
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