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.
Fold 2 Tbsp. of Bailey's Irish Cream, Kahlua or apricot brandy into an 8-oz. carton of thawed…
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To make my pie crust firmer, I add 1/8 teaspoon of cream of tartar for each cup of flour. My…
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