Dough Handling Instructions:

 

First, if not using within 24 hours, freeze. Move to the fridge 10 to 12 hours before use. 

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Assemble:

1. Divide the dough into uneven halves.

2. Roll* the largest half to 1/8" thick circle to fit the pie pan bottom with a 1" overhang.

3. Add the filling.

4. Roll the remaining (top) dough to a 1/8" thick circle with 1" overhang.

5. Place the rolled top dough centered over the filling.

6. Fold the top & bottom crust edges together, and crimp or flute the edges to seal.

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* Optional: Some people prefer rolling dough between two sheets of parchment paper. 

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IMPORTANT HINTS: 

• Flaky crusts result from: 

  • Keeping the dough cold.

  • Minimal handling of the dough.

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