The Baker's Hotline

January 14, 2017 at 4:28pm

Barb, we haven't tried it, but it sounds like it would work. We'd suggest trying not to roll the dough through the rollers too many time as this develops the gluten in the dough. While more gluten development (think strength, elasticity) is ideal for pasta, it's not so ideal in tender pie crust. Mollie@KAF
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