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I find that rolling dough into balls and pressing them into mini tart pans is a tedious job. Luckily, I discovered that I can roll the dough flat, cut out small circles and quickly press them into the pans like tiny pie crusts. Recently I made 100 tart shells in 20 minutes. —Claire A., Plantation, Florida
Thickeners help prevent fruit pies from being too runny. All-purpose flour, cornstarch and…
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When making a two-crust pie, I brush a little water around the edge of my bottom crust before…
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