New Pie Crust Trick

An article by Rachel    Comments Off

I should say at least new to me. After getting my pie crust looking perfect with a nice ruffly edge, I followed the directions and put it in the freeze while I prepared the filling. Then when I cooked it, the edge stayed nice and ruffly. I can really see the difference on my pumpkin pies. I only had room in the freezer for one pie. I put the second one in the fridge. When I cooked the pie, the edge lost some of its shape.

Now my pies are starting to look as good as they taste.