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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.
When a recipe calls for a 9-in. graham cracker crust, you can make one from scratch in a pretty…
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The most common doneness test for custard pies is to insert a table knife about an inch from the…
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