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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
Here's a tip for a smooth, clean cut on a chiffon or other refrigerator-type pie. Warm the blade…
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“Mother used to roll extra pie dough very thin, then top with cinnamon, sugar and dots of…
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