<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>11434</id>
  <title>Why Do You Rest Pie Dough?</title>
  <published_at>Tue Nov 25 14:16:00 -0800 2008</published_at>
  <link>http://www.chow.com/stories/11434</link>
  <pubDate>Tue, 25 Nov 2008 22:16:00 GMT</pubDate>
  <short_description>You don't want gummy or dry spots</short_description>
  <long_description>You don't want gummy or dry spots.</long_description>
  <img>http://www.chow.com</img>
  <author>none</author>
  <category>
    <id>14</id>
    <name>CHOW Tip</name>
  </category>
  <pages>
    <page>
      <page_number>1</page_number>
      <content>
        <![CDATA[<div id="video_story" class="clearfix">

<div id="video_holder">proteus embed call</div>

	<h1>Why Do You Rest Pie Dough?</h1>


<div id="intro">
CHOW Kitchen Editorial Assistant Amy Wisniewski tells you why resting your pie dough isn&#8217;t optional.
</div>

</div>

<p class="author_bio_new"> <em><a class="red" href="http://www.chow.com/stories/14/category">CHOW Tips</a> are the shared wisdom of our community. If you&#8217;ve figured out some piece of food, drink, or cooking wisdom that you&#8217;d like to share on video (and you can be in San Francisco), email <a href="mailto:Meredith.Arthur@chow.com">Meredith Arthur</a> and tell us what you&#8217;ve got in mind.</em></p>]]>
      </content>
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      <id>12935</id>
      <name>chow tip</name>
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    <tag>
      <id>7079</id>
      <name>amy wisniewski</name>
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      <id>24508</id>
      <name>pie dough</name>
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    <tag>
      <id>24509</id>
      <name>flaky crust</name>
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      <name>pie crust</name>
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      <id>24510</id>
      <name>rest pie dough</name>
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    <tag>
      <id>347</id>
      <name>pie</name>
    </tag>
    <tag>
      <id>1528</id>
      <name>dough</name>
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</item>
