I was always worried about using too much flour when rolling out the crust, but our instructor in the International Baking and Pastry program at my Culinary school said after your crust is mixed use bread flour to dust with and then brush off with a pastry brush before baking. The particles are not as fine as cake or pastry and won't absorb into the dough in that short of time, provided you brush it off. She's right, I don't struggle with my pie crusts now and they are light and flaky :-)

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