Updated Wednesday, July 25th, 2007
Yield: Makes a 9-inch 2-crust pie or two 9-inch pie shells.
When ready to roll the dough, place on a lightly floured board. The dough should be soft enough not to break when it is rolled; it should be stiff enough not to stick to a lightly floured board. Roll from the center outward with an even pressure, to a thickness of 1/8 inch.
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