I enjoy your posts! Thank you for the tips on "butter-size" in the pastry. I always see "pea-sized", but am too lazy to be that particular. It is good to see that having different sizes in the dough is actually better! I see in one of the comments that you have crusts on hand in the freezer. Any tips on wrapping them, defrosting them, or any differences one may find in the way the work or bake when used? Thanks!

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