October 19, 2007, Newsletter Issue #174: Creating a tight seal

Tip of the Week

To help prevent juices from boiling out of a double-crust pie, seal the top and bottom crusts.

After trimming the top crust to about 1/2 inch beyond edge of the pie plate, lift the edge of the bottom crust away from the plate, and fold the excess top crust under it to form a seal. Flute as desired.

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