To make mealy pie dough, the dough should be blended very thoroughly after the water is added.
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Q17: Which of the following is not a
Q18: The primary thickening agent in pecan pie
Q19: Which of the following is not one
Q20: If the filling of a fruit pie
Q21: Water for pie dough should be lukewarm
Q23: The approximate ratio of ingredients in flaky
Q24: When you are lining pie tins with
Q25: In a double-crust pie, it is important
Q26: Fresh pie dough, not rerolled scraps, should
Q27: Fruit fillings should be cooled before filling
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