No more soggy crusts -- even in puddin' pies. Want to know my secret??? It's an oldie (c. 1939) but a goodie.
Roll out your favorite pie crust recipe on graham cracker crumbs instead of flour.
That's it. Really. The graham crumbs that get smooshed onto the outside of the crust don't add any flavor or weird gritty texture, but they keep the crust crisp.
You're my little puddin' pie,
Momma
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