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Show PIES WITHOUT SOGGY CRUST Secret of Turning Out Juicy Concoction Concoc-tion Lies in First Baking Un-deicrust Un-deicrust Until Browned. A herry pie with an edible tinder-crust tinder-crust has always been a problem to the housekeeper, however expert she may be in her pastry cooking. Specialists Spe-cialists in the United States Department Depart-ment of Agriculture say that the secret se-cret of turning out a juicy pie. with a crisp undercrust. lies in baking the undercrust first until it is evenly browned. If overbaked, It will be too dark brown when cooked the second time; undercooked, it will be doughy. The crust should also be thoroughly pricked with a fork to prevent blisters. blis-ters. In the case of very juicy fruits such as dewberries, the fruit should be cooked first and part of the juice removed before the thickening and sugar are added. After the fruit is put in the shell and the edge moistened, moist-ened, the ratv top crust is added and carefully tucked in, the pie is baked in the ordinary way. |