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Often in cooking shows, they use that kind of salt. I haven't seen it in the regular supermarkets.
CHOW Associate Editor Roxanne Webber makes her pie crust for the CHOW Thanksgiving pumpkin pie the right way, by using cold butter, not overworking the dough, and defying the temptation to add a lot of water.
More Thanksgiving Rights and Wrongs:
How to Time Your Thanksgiving Dinner
How to Make a Moist Thanksgiving Turkey
How to Make Thanksgiving Stuffing
How to Store Your Thanksgiving Leftovers
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