My mother was a great pie baker….that skill is lost to Alzheimer's, so this year I really had to step up my game where pie was concerned…..after making a couple of the classic double crust recipe and not having the texture I wanted, I started resting the dough for 30 minutes in the freezer and voilá! That was the trick that made it work for me. The last two pies have been tender, flaky and delicious.

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