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When making a pie with a graham cracker crust, keep the bottom from getting soggy by using only butter or regular margarine, not low-fat spreads, which add water. Bake your crust to make it crisp, but make sure it is cooled before adding your filling so moisture will not form between crust and filling.
If the edge of your pie crust is becoming too brown while baking, cover it with foil. It's easy…
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A pizza cutter is a handy tool to use when cutting strips for a lattice crust. —Laurie…
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