Traditional Fluting for Pie Crust
{"Image ImageDescription": "How To Bake the Perfect Pie Crusts HOW-TO:\n1. Cut in first addition of fat: texture should be smaller than peas.\n2. Use hands to rub in fat: texture should be similar to oatmeal flakes.\n3. Cut in the remaining frozen butter: just 5 or 6 quick cuts with pastry cutter. You\nwant lumps of butter.\n4. Sprinkle in water.\n5. Use rubber spatula to toss/stir in the water: don\u2019t expect a cohesive dough here, it will look like\ncubes of butter surrounded by loose, damp flour/dough.\n6. Gather the mixture with hands and press together to form a dough (it may still be dry-ish and fall\napart.\n7. Roll out the dough. (photos in polaroids)\n8. Assembling single and double-crust pies. (Roll out, transfer dough to pie dish, fill,\ntop with top crust is making a double crust pie, crimp, cut holes if making a double\ncrust pie in the top crust, bake)\n9. 2 methods of crimping edges\n\nA120809 Food & Wine Gastronaut & Ethiopian Nov 2012", "Image Make": "Phase One", "Image Model": "IQ180", "Image Orientation": "Horizontal (normal)", "Image XResolution": "300", "Image YResolution": "300", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "Adobe Photoshop CS4 Macintosh", "Image DateTime": "2012-09-27T16:17:34-04:00", "Image Artist": "John Kernick", "Image Copyright": "John Kernick \u00a9 2011", "Image ExifOffset": "1208", "EXIF ExposureTime": "9466/757281", "EXIF FNumber": "5", "EXIF ISOSpeedRatings": "400", "EXIF ExifVersion": "0220", "EXIF DateTimeOriginal": "2012:08:09 10:36:34", "EXIF DateTimeDigitized": "2012:08:29   :  :", "EXIF ShutterSpeedValue": "632193/100000", "EXIF ApertureValue": "46439/10000", "EXIF LightSource": "Unknown", "EXIF FocalLength": "80", "EXIF ExifImageWidth": "200", "EXIF ExifImageLength": "250", "EXIF FileSource": "Digital Camera", "EXIF SceneType": "Directly Photographed", "EXIF WhiteBalance": "Auto"}