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You might have heard that frozen fruit is juicier than fresh, but that simply isn't so. Here's everything you need to keep in mind when baking pies with frozen fruit at home.| Serious Eats
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Forget ice water and frozen butter. There are better and smarter ways to help your pie dough keep its cool.| Serious Eats
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This foolproof all-butter pie dough recipe uses a food processor to make a dough that's easy to work with and bakes up beautifully, every time.| Serious Eats
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This classic blueberry pie has a pitch-perfect filling that's loaded with intense berry flavor. Thanks to the ideal ratio of fruit to tapioca starch and sugar, the filling thickens up just as the crust becomes golden and flaky, creating a pie that's sliceable but not dry, juicy but not runny.| Serious Eats
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Blind-baking isn't difficult at all, but it does require the right technique.| Serious Eats