By now, you know how to make pie with a fork.
The dough is the most important part, the rest is decoration and a little baking.
And of course, you want to avoid a mess with too much flour.
But that’s not the only thing to consider.
You also want to ensure you don’t overdo the pastry or it might fall apart.
And if you’re like me, you might not have a pastry shop nearby that has the skills to make this recipe.
I’ve had success making the pie using an online pastry shop that I use a lot to make my own pie crust.
If you don and you have a good kitchen, you can make your pie in just a few minutes.
You don’t need to buy a whole bunch of ingredients and make a big batch of the same recipe over and over.
You can just start by taking the dough and forming it into a ball and rolling it out.
Then, just place the ball of dough into the bowl and roll it into your desired shape.
Then, place the rolled dough into a pastry bag and let it dry for a few hours, at least overnight.
You’ll need to cover it with plastic wrap so it doesn’t dry out.
After that, you’re ready to start baking.
This is what happens: When the dough is dry, place it on a floured surface and use your fingers to press the dough into its shape.
If you don, you won’t be able to do it the same way you would on a kitchen table.
When the dough has been rolled out, you’ll see a lot of liquid.
That’s a little bit of flour, water and oil mixed together.
Once you’ve rolled the dough out into a shape, you don a pastry brush and coat it in the flour.
You want the flour to form a doughy layer around the edges of the dough.
Now, pour the oil into a large saucepan and heat it.
Once it reaches a simmer, add the dough to the pan and whisk until the dough forms a crust.
When you do this, you have now made your first crust.
If your dough is a little too dry, you need to use a handkerchief to mix it with water and pour it into the saucepan to help it rise.
You’re going to add some water as well to make it stick to the sides of the pan.
When it’s completely combined, add more oil to the sauce.
Continue adding oil to make the crust even and smooth.
Once you have that, place your baking sheet on top of the pot of oil.
You want to make sure that the oil doesn’t touch the bottom of the baking sheet, because it’ll cause it to rise too quickly.
When the baking sheets comes to a boil, turn off the heat and let the baking tray cool to room temperature.
It should take about 15 minutes for the crust to set.
It’s ready when the crust is golden brown, but it will take about 30 minutes for it to cool down completely.
Place your finished pie in a greased, ovenproof pie plate.
Place the pie in the fridge to cool completely before serving.
After you’ve finished making your pie, transfer it to a plate to serve.
I recommend making this pie on a tray so you can transfer it as needed.
Don’t forget to serve your pie as is.