Graham Cracker Crumb Crust

Page 66

Cuisine: North American | Course Type: Pies and Tarts

(1 review)

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Recipe Review

As with many of her recipes, this is not quite sweet enough--it needs just a tad more sugar. I've also found that a combination of white and brown sugar works very well. Also it pays to be a bit generous with the butter. The tip about chilling and then making ridge around the rim of the pie is very helpful.

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