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Cook's Illustrated's Foolproof Pie Dough
Thanks, cjavel. I'll try that. Another thing that probably affected my results was I did not chill the dough prior to baking. I think if it's at room temperature it probably turns darker much sooner, as well as not being as flaky as it could've been had I put in the oven cold.
Cook's Illustrated's Foolproof Pie Dough
Could someone please recommend a temperature and time to bake this pie crust? I tried this pie crust today following the baking instructions from my rhubarb pie recipe which specified 30-minutes at 450-degrees. The crust turned out way too dark.
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cjavel, that worked! Baking it per your instructions above resulted in a perfect golden brown crust. Thank you very much!