Tough Pie Crust
I make my own pie crust (and I use Crisco). My top crust rises rises nicely while baking, but it's just about impossible to cut a piece after it has cooled. It looks just horrible. Hope you can help.
Here are some suggestions:
1. Roll out the top crust slightly thicker, so that it does not rise or buckle.
2, Chill the pie for about an hour before baking.
3. Make extra steam vents in the top crust.
4. Press the top crust down on the pie to create a nice seal and make things snug.
5. Try using unsalted butter or part butter, and part crisco in your dough.
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