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Measure the size of the dough by holding your pie plate above it.

BETH HOWARD

When you are sure your dough is percent free and clear from the surface, bring your pie dish close to it and then drag your dough over to your dish. Holding the folded edge will give you a better grip and keep your dough from tearing. Place the folded edge halfway across your dish, allowing the dough of the covered half to drape over the side. Slowly and carefully unfold the dough until it lies fully across the pie dish. Lift the edges and let gravity ease the dough down to sit snugly in the dish, using the light touch of a finger if you need to push any remaining air space out of the corners as you go.

Description:

Trim excess dough to about 1 inch from the dish edge I use scissors , leaving ample dough to make crimped, fluted edges. Adding flour to your rolling surface will keep your dough from sticking—and will keep you from running to the store in frustration to buy pre-made pie crust.

I like to think of rolling dough as a dance; stay fluid in your motions. Sprinkle flour under and on top of dough to keep it from sticking to your rolling surface. Roll to a thinness where the dough almost seems transparent. Measure the size of the dough by holding your pie plate above it.

When you are sure your dough is percent free and clear from the surface, bring your pie dish close to it and then drag your dough over to your dish. Holding the folded edge will give you a better grip and keep your dough from tearing. Place the folded edge halfway across your dish, allowing the dough of the covered half to drape over the side. Slowly and carefully unfold the dough until it lies fully across the pie dish.

ABOUT THE INSTRUCTOR

Lift the edges and let gravity ease the dough down to sit snugly in the dish, using the light touch of a finger if you need to push any remaining air space out of the corners as you go. Trim excess dough to about 1 inch from the dish edge I use scissors , leaving ample dough to make crimped, fluted edges. A cookbook that takes the guesswork out of combining protein sources, to provide delicious, complete protein meals. Simplify whole foods cooking for weeknights--with inspired vegetarian recipes made with supermarket ingredients.

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Beth Howard, “Ms. American Pie,” Releases New Memoir – Iowa Source

Whether you're new to raw foods or have been at it for a long time I guarantee you will love what this book has to offer. These substitutions will help guide you in tweaking the recipes to fit your individual tastes and desires. From pumpkin protein pancakes to cinnamon syrup, this book will walk you through various recipes. This book will teach you how to make pumpkin protein pancakes. This book will teach you how to make a simple two ingredient protein pancake.

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This book will teach you how to make a protein pancake full of almond butter. This is a collection of one-pot vegetarian and vegan recipes. There is something for everyone in this cookbook, and definitely not This practical cookbook is designed for those with busy lives who want to eat tasty, wholesome New year, new you!

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Presents an overview of the science and history of chocolate, discussing the importance of organic, fair trade cacao and providing Vegan food has come a long way in the past decade. The once ubiquitous dry, packaged veggie burger is no longer the poster child f Long at the fore of vegan blogging and cooking, Dreena Burton has been known for making healthy taste delicious. Let Them Eat Vegan! As the mother of three young girls, Burton always keeps their nutrition--and taste buds--in mind. These coconut flour recipes are completely free of wheat, gluten, soy, trans fats, and artificial sweeteners.

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