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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.
To keep a pie crust's tender edges from burning, fold a 12-in. square of foil into quarters.…
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“Mother used to roll extra pie dough very thin, then top with cinnamon, sugar and dots of…
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