The thing is I've spent the last few decades subtly improving my standard versions that I love every year and I just hit this, like, you know what? Time to throw it all out and do everything different and new. Cause why not.
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Today was insane so couldnt update, but... it is done. Overcooked turkey and stuffing a bit. But everything else great. I am exhaustedpic.twitter.com/IUWCbYlIc3
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Learning that Brad Leone worked at Action Park makes SO MUCH SENSE. It's almost an origin story.
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Hullllk. Did you use pie weights?
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I was planning on using all my rice, but I had way less then I thought I did!!! So it was probably only half the weight that was needed


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Well done. I’m a phd chemist and it’s taken me years to learn to get the crust right. Pie weights are important (dried kidney beans work great). Rolling out on waxed paper makes transfer of crust super easy. Foil around the edges prevents burning.
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For a lot of open-faced pies, I've switched over to this no-roll tart crust, which not only avoids the shrinking problem, but is also a lot flakier than many rolled pie crusts. https://www.davidlebovitz.com/french-tart-dough-a-la-francaise/ …
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