Firm American pie dough for decorative edging from The Best Recipe (page 481) by Cook's Illustrated Magazine

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Notes about this recipe

  • anya_sf on May 30, 2022

    I used this dough for a lattice-top peach pie instead of using the higher-fat American pie dough. This was plenty of fat, but the dough needed much more water - same as the American pie dough for prebaked pie shell - to come together. The dough was rollable straight from the fridge and the crimped edges held their shape upon baking. The crust was tender and flaky with good flavor.

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