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.
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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To prevent the filling in a cream pie from becoming thin and watery as it cools in the baked pie…
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