You can purchase an overpriced metal ring at a kitchen supply store, but I find that tinfoil works just as well. Take two strips of tinfoil and loosely cover/crimp the filled pie crust edge before putting it in the oven. Halfway through the baking process, remove the tinfoil and your crusts should be nicely golden while the filling is completely cooked.
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timeasmymeasure
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Date: 2009-11-26 02:41 pm (UTC)