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Pâte brisée, here we go

612 views 8 replies 5 participants last post by  chefross 
#1 ·
I'm making pumpkin pie from scratch and going to embark on some Pâte brisée.  Anyone with me?  Here goes nothing
 
#4 ·
Canned pumpkin (unseasoned) is a very good and reliable product.  Sore-made pie crust not so much.  Good luck with your pastry.  Don't forget... if you don't like how it behaves when you are rolling, it is inexpensive enough that you can throw it out and start over again.
 
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