How to Fix a Cracked or Slumped Prebaked Pie Crust | America's Test Kitchen

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Our recipes for pumpkin and pecan pies call for prebaking the crust and then adding the filling. (This step ensures that the bottom crust is crisp rather than soggy.) Sometimes, however, the pie shells crack or slump when they bake. How can you fix them?

The easiest solution is to patch the trouble areas with extra pie dough, so don’t throw away the pastry trimmings after you assemble the shells. Instead, save them to spackle the crust, pressing the extra dough over the cracks, and then fill the pie and finish baking it according to the recipe.

So save your trimmings; it’s an easy step and a great way to make sure that your pies are as perfect as possible.

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