“Rolling out a flaky pie crust is a pain in the ass.

“It’s temperature sensitive, needs beauty rest in the fridge, and even under the best conditions, it might crack under pressure. Well, good news: You never need roll out another pie crust.

“You can stop the precarious transfer of dough from counter to pie plate.

“Instead of planning for the dreadful anxiety of repairing cracked dough, try one of these two methods for pressing in your pie crust.

“No rolling. No lifting. Just pour in the dough and smash.”

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