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Old 03-23-2011, 07:42 PM   #11
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Oh, dear! How am I going to remember to find this when I need it! I only bake one or two pies a year (always tourtieres!) and am never happy with the crimping of the edges. I don't make my own crust, but would consider buying extra to do the cookie cutter thing.
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Old 03-24-2011, 01:28 AM   #12
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Originally Posted by VegLover View Post
Thanks everyone! You've given me loads of really great ideas! Now, I just have to get through the first few days and hope that everything I turn out is as good as it can be :-)
The before the first day of a new job is like a visit to the dentist, if you made the stuff on your blog you will have no probs, your a brit think Churchill and remember the British method of crimping use a set of false teeth.
Ps do your Beeton books have Parkfield Plc on them?
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Old 03-24-2011, 01:48 AM   #13
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The way Katie explained sounds like how I do mine. I couldn't find a video that shows that exact method, but this video has three different types of crimped edges.

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Old 03-28-2011, 08:21 PM   #14
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The before the first day of a new job is like a visit to the dentist, if you made the stuff on your blog you will have no probs, your a brit think Churchill and remember the British method of crimping use a set of false teeth.
Ps do your Beeton books have Parkfield Plc on them?
Thanks everyone!

The first few days were very tough... thrown right in the deep end! I was wavering about whether or not to quit after the end of this first week, but I'll stick it out and make Churchill proud
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Old 03-29-2011, 03:07 AM   #15
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Thanks everyone!

The first few days were very tough... thrown right in the deep end! I was wavering about whether or not to quit after the end of this first week, but I'll stick it out and make Churchill proud
Thats the spirit
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