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Reply to "Why did butter melt out of my pie crust?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Butter should be at room temperature when making the dough and fully mixed with the flour and water.[/quote] Pp who wrote this. I just want to clarify that I put the dough in the fridge over night and then roll it out right before using. I've never had any issues doing this way and have even gotten compliments on my nice flaky crusts. [b]There is more than 1 way of cooking and baking[/b].[/quote] NP. Oddly, that tone didn't come across in your "should."[/quote] I apologize. [/quote]
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