September 14, 2014 at 1:59pm

I have never felt competent making a pie crust (think it's a holdover from my mum who loved baking but avoided crust and yeast items.) Now I feel armed with the missing piece of the puzzle. I use geometry in baking all the time to scale recipes (pi-r-squared, 2 pi-diameter) based on surface area and voume. KAF tips are invaluable.
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