The Baker's Hotline November 6, 2016 at 5:06pm In reply to I love this idea but am unsure how to deal with the liquid ingr… by Brigid (not verified) The Classic Double Piecrust uses 6 - 10 tablespoons water, so use 3 - 5 tablespoons water as a starting point for the single crust. Happy Baking! Irene@KAF Reply
November 6, 2016 at 5:06pm
In reply to I love this idea but am unsure how to deal with the liquid ingr… by Brigid (not verified)