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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 crusts turn out great. —Caroline C., Boise, Idaho
Here's a tip for a smooth, clean cut on a chiffon or other refrigerator-type pie. Warm the blade…
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To keep a pie crust's tender edges from burning, fold a 12-in. square of foil into quarters.…
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