Hannah Gruen wrote:

> "Default User" > wrote
> > Nowdays, I make butter-crust pie dough, and press it into the pan
> > rather than rolling out a crust. I saw a pastry chef do that on a
> > cooking show. Works great, never leaks, easier and faster.
>
> Honestly, that sounds more difficult to me than just rolling out the
> pie crust!


Nope, it's quite easy. Much more so than rolling out dough.



Brian