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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.
A reader's pie crust falls apart when she rolls it out. Her recipe includes 1 cup flour, 1/2…
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To top off double-crust pies before baking, use a pastry brush to lightly and evenly apply one…
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