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Customer asked me to leave the butter chunks big in her pie crust and it changed how I bake
She stood in my little kitchen on Maple St watching me cut the butter in and said 'stop, I want to see the pieces.' I thought she was joking but she meant it, and that crust came out flakier than anything I'd made in 15 years. Does anyone else purposely leave theirs streaky instead of working it in all the way?
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