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Here's a tip for a smooth, clean cut on a chiffon or other refrigerator-type pie. Warm the blade of a sharp knife in hot water, then dry and make a cut. Clean and rewarm knife before each cut. You'll have a picture-perfect slice of pie.
To prevent the filling in a cream pie from becoming thin and watery as it cools in the baked pie…
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I find that rolling dough into balls and pressing them into mini tart pans is a tedious job.…
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