In which bravetart and kenjilopezalt answer all your holiday questions.
: Well, I wrote in... Because I've been having... I've been making pies for a long time since I was a kid actually. And it wasn't until fairly recently, I started blind baking my pies, certain pies and I tried to make a custard pie last Easter and this has happened a couple times where I blind baked across and I think I'm doing everything right. And then I opened the oven up, I don't know, maybe 10 or 15 minutes later.
: Okay. The way I structure it in my recipe is that I have you make the dough, divide it and then roll it out and put it in the pan, just get it all over with at once. Because what happens is when you make the pie dough and you put it in the refrigerator during this time period that it's in the refrigerator, the dough relaxes and that means the gluten is no longer as uptight. It's not as inclined to shrinking.
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