On Fri 31 Oct 2008 09:05:39a, merryb told us...

> On Oct 31, 8:32*am, Wayne Boatwright >
> wrote:

>> When pre-baking a crust, not only do I crimp a high edge around the rim,
>> but I put it in the freezer. *When it’s frozen firm, I line it with
>> aluminum foil, pressing the sides tightly, then filling with pie
weights.
> *
>> The edges never slump.
>>
>
> You are absolutely right on with your method....
>

Thanks, Merry.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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Date: Friday, 10(X)/31(XXXI)/08(MMVIII)
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