1
["Make sure all liquid ingredients are room temperature, including the egg.", "Place ingredients in ABM as per manufacturers recommendations,.", "Select the Dough Cycle.", "Keep an eye on the dough half way into the first knead and adjust by adding either more flour or milk, 1 Tablespoon at a time as needed. (I usually have to add up to 2 Tablespoons of flour).", "When cycle is complete, press dough into a well greased 9"" pie pan.", "Turn the dough over, greased side up and lightly press again to fill the circumference of the pan.", "Cover with a dry lint-free cloth.", "Let rise 1 to 1 1/2 hours in a warm, draft-free area. ( I put it in my convection oven on slow cook, 100 degrees and cover with a damp cloth).", "Preheat regular oven to 350 degrees.", "Bake the dough 25 to 30 minutes.", "(If baking in a convection oven reduce the temperature to 325 and bake the dough 30 to 35 minutes).", "Immediately turn out upside down onto a rack.", "Let cool completely before slicing.", "NOTE : When I measure my flour I do not spoon it into the measuring cup. I dip it out of the bag with the measuring cup and then level it off with a table knife. If you opt to use a spoon to fill the cup, the flour-liquid ratio may vary from what is listed in this recipe."]
