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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
To prevent the filling in a cream pie from becoming thin and watery as it cools in the baked pie…
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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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