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
Thickeners help prevent fruit pies from being too runny. All-purpose flour, cornstarch and…
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To top off double-crust pies before baking, use a pastry brush to lightly and evenly apply one…
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