EatInEatOut Fall 2014 - Page 40

• Keep the work surface floured so the dough does not stick, lose its shape or tear. • Try to make it an even thickness • The rolled out round should be 3 inches larger than the pie shell (for a 9” pan roll out a 12” round) • Don’t be afraid to pile your fruit filling high, it does condense during the cooking process. 40 WWW.EATINEATOUT.CA