“Mother used to roll extra pie dough very thin, then top with cinnamon, sugar and dots of butter,” relates Florence C. of Sebastopol, California. “She’d roll it up, slice off 1-inch pieces and bake them.”
To make my pie crust firmer, I add 1/8 teaspoon of cream of tartar for each cup of flour. My…
Read more »
To prevent the crust from bubbling up into the filling of a custard pie, pre-bake the crust at…
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013