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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
I find that rolling dough into balls and pressing them into mini tart pans is a tedious job.…
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When a recipe calls for a 9-in. graham cracker crust, you can make one from scratch in a pretty…
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