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Sablé breton for pie?
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Hi guys, lately I've felt like making a pie and found about sablé breton, so I started to look into recipes and almost all of them make a big cookie that it's just topped off.
Anyone knows why? Is it too fragile to be baked into a regular pie mold without it being a big cookie? Or one of those perforated rings that are now commonly used?
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- 9 months ago
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