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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
Crust is Not Flaky
The shortening was cut in too much. Cut in shortening so it resembles…
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Fold 2 Tbsp. of Bailey's Irish Cream, Kahlua or apricot brandy into an 8-oz. carton of thawed…
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