To make my pie crust firmer, I add 1/8 teaspoon of cream of tartar for each cup of flour. My crusts turn out great. —Caroline C., Boise, Idaho
To top off double-crust pies before baking, use a pastry brush to lightly and evenly apply one…
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To prevent the filling in a cream pie from becoming thin and watery as it cools in the baked pie…
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