Great pie-crust edges

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How can I keep from ´burning´ the edge crust of my pies?

Great pie-crust edges

Ever bake a perfect pie only to overly-brown the edges? Here's how to avoid that: tear three 2" strips of foil from roll; connect each by folding together end-to-end; form around the long handle of a wooden spoon; shape around the rim of pie (both single or double crust) before baking. This protects the crust rim so it does not overly brown.



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