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And i say YES to a rolling photo-tutorial. Without fail, it’s the rolling that breaks down my confidence and makes me feel like a helpless amateur every time. But I’ve learned to have faith and to expect that it will look ugly before it looks good. Also, in the tutorial please cover the transporting of the crust dough to the pie plate from the rolling surface with having it fall apart. Ha! And here I am, telling people all about your other pie crust. I’m so 2007. ok, I am shocked at the lard in the pillsbury unroll and bake crusts! I’m not a vegetarian myself, but I do know plenty and have quite a few in my family. If they knew that most of the pies they eat on holidays were made with lard crusts, they’d crap themselves! This makes it a no brainer for me now, i’ll be making this pie crust for my crumb apple pies! It’s about time i learned to make my own crusts anyways. I have heard rumors that rolling it out sandwiched between plastic wrap is the easiest thing ever – but that has always been said by people on television who hold up a The hottest product mandala nurse heart all over print romperssandwiched ball, wave the roller a few times, and then cut to perfectly rolled out crust. I always suspect that I would run into unsightly wrinkles and end up tearing the plastic. awesome tutorial! i am making my 2nd ever pie crust right now. (with shortening… sorry!) i’ll definitely have to give this a try next time. If it’s burnt/hard, you might just

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