I recently read about Evan Kleiman’s style of making pie crust. She fold the dough as she rolls it out creating many layers of dough and butter similar to making puff pastry. I tried to google more about her; but in vain. I am intrigued by employing this style because I like a thicker crust pie to balance out the pie filling. One of the bloggers wrote that her pie was 10” in diameter with 4 pounds of apples in them. It will be nice to hear from anyone who may have tried making this huge pie. I attached a picture of her apple pie for your reference. Any suggestion?