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in article , Ida Slapter at
wrote on 11/25/04 8:02 AM:

> On Wed, 24 Nov 2004 21:29:15 -0500, Sheryl Rosen
> > wrote:
>
>> I am so upset over this. I so wanted this pie to be perfect and I took extra
>> steps to avoid exactly what happened. I'm damn near ready to toss it and
>> try again, but I can't really afford to do that.
>
> I know this isn't required...but I spray EVERYTHING with Pam before
> cooking and/or baking. It is a miracle product.
>
>

Yahhbut....I think spraying a pie pan with Pam before putting the crust in
is a recipe for disaster.

Pam is grease. Pie crust is grease and flour. You're just adding more
grease to it. I would think that would ruin it.

The question isn't how to keep the seeped sugar from sticking to the pan.
The question is how to keep the sugar from seeping through the f#&*ing
crust!