My fridge runs on the cold side and the crust ball is still rock hard. It feels like it is still frozen. I can barely make a dent in it if I push on it with my finger. If I want to use it for pie tomorrow evening should I leave it out on the counter tomorrow morning so it is ready by about noon?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)