"Default User" writes:
>
>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.

Considering either way the dough still needs making (the more difficult part),
rolling or pressing to form the crust is equally easy.


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