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Pie Crust Dough

I like to bake pies for the potluck suppers I attend. To save time, I make the dough for several pie crusts at once, then store it in the freezer. I found that if I form the pastry dough into balls, I save more freezer space than by storing it in separate pie tins. I freeze a 9-ounce ball of dough for a 10-inch pie and a 7-ounce ball for a 9-inch pie. For a top crust, a 5-ounce ball of dough works fine. The dough thaws overnight in the refrigerator. —Laurene Rice, Kennedy, New York

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