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Make dough as directed; divide into 24 portions. Shape into balls; roll each into 10-inch rope. Fold in half and twist two or three times, holding both ends. Pinch rope ends to seal. Let rise. Top and bake as directed.
Stir: It's a wet dough - and that's the goal. Use a rubber spatula for extra-easy…
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A Braided Edge is suitable for a single-crust pie. Make enough pastry for a double crust. Line a…
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