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When making a two-crust pie, I brush a little water around the edge of my bottom crust before putting on the top crust. This creates a good seal once the two are crimped together—I never have any filling bubbling out between the crusts, ruining my pie’s appearance. —Vistola E., West Point, Virginia
If the edge of your pie crust is becoming too brown while baking, cover it with foil. It's easy…
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Here's a tip for a smooth, clean cut on a chiffon or other refrigerator-type pie. Warm the blade…
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