"You have to work with proper temperature. Temperature helps."
"Don't rush in. Pie-making is almost chemistry. If you're going to do it well, you have to do it right. If you rush in, you might be disappointed - unless you've done it a million times and you know exactly what you're doing. But I'll say - don't rush it."
Pies can be filled with sweet or savory ingredients, and the crust is the vital element that unifies fillings and texture. The most common crust mistake is failing to manage temperature and rushing the process. Successful crusts require precise control of ingredient and dough temperature, patience during mixing, chilling, and handling, and an appreciation that pie-making behaves like chemistry. Rushing increases the chance of tough, greasy, or misshapen crusts. Traditional or unconventional fillings, including savory preparations like yam-based porridge, can be adapted into pies when the crust process receives careful time and temperature attention.
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