On Thu, 25 Nov 2004 08:28:08 -0500, Sheryl Rosen
> wrote:

> 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!

If you're rolling it thin, I'd try rolling it a "hair"
thicker next time. If it's thick already, try thinner. I
never have that problem.

sf
Practice safe eating - always use condiments