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“Mother used to roll extra pie dough very thin, then top with cinnamon, sugar and dots of butter,” relates Florence C. of Sebastopol, California. “She’d roll it up, slice off 1-inch pieces and bake them.”
To make my pie crust firmer, I add 1/8 teaspoon of cream of tartar for each cup of flour. My…
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If the edge of your pie crust is becoming too brown while baking, cover it with foil. It's easy…
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