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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
The most common doneness test for custard pies is to insert a table knife about an inch from the…
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Many cherry pie recipes call for a few drops of red food coloring in the filling, since tart pie…
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