Well I got to try this new flour out tonight and was pleased with the results. The only bad thing was even after being out of the fridge for 2 hours the dough still seemed quite cold and hard to work with, but I managed. I made enough for 2, 14" pies, bulk rise for 24 hrs in the fridge, then scaled and balled in separate oiled containers on the counter for about 2 hrs. The taste was very good and the rim turned out like I have been trying to get all along, foldable, but slightly crispy, and full of air pockets. Well I guess the pics will have to wait till morning, can't figure out how to post them from my phone with the tapatalk app.