I remembered this blog, and the excited discussion it created on the Baking Circle, when I set out to make pie crust today. I was pleased that I remembered to divide it into 1/3 and 2/3 (weighed it). I'd always divided it, but probably more like 60/40. By the way, the Buttermilk Pie Crust in the 200th Anniversary cookbook is wonderful--especially if you use whole wheat pastry flour rather than regular flour.

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