I have a question about the recipe "Rhubarb and Apple Hand Pies" from Yossy Arefi. Did we ever figure out if this recipe lists ingredients in weight or volume for the pastry?
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Under the hope that no-one sane would use fluid ounces to measure dry ingredients, I'd say you're safe using weights. When it comes to adding the water to the pastry I'd go with fluid ounces but, as the recipe gives a range rather than a precise figure, I'd add it until the dough is formed.
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Well played. You deserve a cookie.
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