Just a couple of"ad to's". I use the round zip pastry bag (from KA) to roll out crust, then put the rolled dough still in the bag back in fridge while I am making filling and top crust or cut outs. With the oven preheated, I take the bottom crust from fridge, assemble pie and quickly pop in oven. The extra chill creates a little more steam making the crust even flakier.

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