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I just made my first attempt at a pie crust in many years. More than I wanna
count.
I used the recipe Donna Jo's Dream Pastry page 146 in the book "More from the
gluten free gourmet" by Bette Hagman.

I have lost my touch of making pie crust from my earlier years.
 However, I think I have done well, but has taken me much longer.

My question is: Can I freeze the remaining dough if I divide in usage
quantity?
Kathleen

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