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Requested by:

Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA
Christina is looking for: (2 recommendations)
Question about pie crust (gimme a sec)...

Recommend a recipe

Last updated: Feb. 1, 2013 9:06 am
Posted: Feb. 1, 2013 7:58 am
Recommended Recipe:
Photo of: Traditional Lemon Meringue Pie

Traditional Lemon Meringue Pie

Provided by: Argo®
Classic and always delicious, lemon meringue pie makes a refreshing and bright-flavored dessert. 
Recommended by: Christina
Feb. 1, 2013 8:00 am
So, I'm making this pie to surprise my guys...I just prebaked my pie crust (frozen), and there are 2 cracks on the sides. One isn't too bad, but the other is kinda wider. Will the lemon filling seep under the crust? Is there anything I can do to 'seal' the crust, so that doesn't happen? Any other suggestions? I have no more crusts or I would've just made a new one. Off to feed the girls', but I'll be abke in a few...TIA!
Feb. 1, 2013 8:47 am
If you wouldn't mind a very thin layer of cream cheese that will seal the crust. Mix 2 or 3 oz of cream cheese that has been warmed, small amount of powdered sugar, vanilla and lemon zest if you like. Spread on the crust. The cream cheese mixture should be soft so it will not break the crust.
Feb. 1, 2013 8:48 am
I don't think it'll be that much of a problem. The filling should be thick when you put it into the crust so it will just sit there. And it won't be in the oven long enough when you brown the meringue to scorch any filling that might possibly touch the pan. Don't say a word and no one will ever know. If you are at all concerned, make a mark on the pan or in the meringue that only you could notice and then make sure to serve that piece to yourself. mmmmm, lemon meringue pie. Love it!
Feb. 1, 2013 9:04 am
Thanks, Marie and Janet! The cream cheese is a great idea, Marie! Yes, Janet, the filling was thick, so I just went ahead and poured it in, topped it w/ the meringue and baked...just took it out and it looks perfect, Thanks again! :)
Commented by: bd.weld
Feb. 1, 2013 8:16 am
Just wanted to stop in and say thank you for the review.
Feb. 1, 2013 9:06 am
You're Welcome, Brian! Thank You for such a deliciously different recipe...we really did love it! Can't wait to try it w/ the beef ramen, and I'm still in search of the non vinegar based hot sauce.
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