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other new +recent NOURISH recipes:
Braised Garden Veggies
scallion couscous
o vanilla cake
o Zucchini Pasta
o Mushroom-Spinach Crepes with Bechamel

o Banana-Rum Crepes
o Deviled Eggs
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o Vegetarian Chow Fun with Black Bean Sauce
o Mixed Greens with Strawberries, Pine nuts, + Balsamic Vinaigrette
o Penne with Brie, Sundried Tomatoes, + Basil

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Basic Pie Crust | 1 2
continued from page 1

4 Line the dough in the pie plate. The easiest way to do this is to peel off one layer of plastic wrap, then quickly turn over the dough and place it in the pie plate. Peel off the remaining piece of plastic wrap. Alternatively, for those who like to live less dangerously, fold the dough into quarters before moving it into the plate, then unfolding it once you have it in place.

5 Center the crust on the plate and press it firmly into place on the bottom and sides. Tuck the excess dough at the rim of the plate under itself, at which point you can then decorate the edges any which way you please. (Press a fork lightly all around, or flute the edges using your fingers). Again, freeze the dough for 10 min, or refrigerate for 30 minutes before proceeding.

To bake your crust before filling
Preheat the oven to 425F. Prick the crust all over with a fork. Tear off a piece of foil thatís twice as big as the entire crust; fold the foil in half and smear it with butter on one side. Place the foil butter side down in the pie crust. Weight the foil with dried beans or rice (you can also buy pie weights specifically for this purpose, but really beans and rice work just as well, and can be reused just as easily) Ė thisíll ensure the crust retains a nice shape while it bakes. Bake the weighted crust for 12 minutes, then carefully remove the pie weights and foil, lower the heat to 350F, and bake for another 10 minutes or so, until the crust is lovely and golden. Remove from oven and let cool.

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use this with :
red, white + blueberry pie 

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