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Baker's Secret Pie Crust

Reviewed: Nov. 29, 2004
This is the best pie crust. I get compliments on it every time. Roll out thin, but don't overwork. It gets temperamental sometimes, easily breaking or becoming dry and hardened. I like substituting the shortening for more butter. I save the egg white after separating it from the yolk, then use it to seal the top and bottom crust. Then I brush it onto the top crust for a nice glaze before making some slits for steam to escape.
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Raisin Butter Tarts

Reviewed: Oct. 13, 2004
This recipe is delicious, but the raisins coupled with the brown sugar make it too sweet. I might try substituting some of the brown sugar for flour. The time and temperature also work with just one big tart (I think mine is 9 inches). I also didn't have any nutmeg, and cinnamon was an OK substitute.
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