Roll each of the 16 pieces of dough into a 15-inch rope and taper the ends.
Shape each rope into a circle with about 2 in. of each end overlapping.
Twist the ends where they overlap.
Flip the twisted ends over the circle; place ends over the edge and pinch under.
Make pastry for a double-crust pie. Line a 9-in. pie plate with the bottom pastry and trim to 1…
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After placing pastry in the pie plate and fluting edges, line unpricked shell with a double…
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