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Melba's Swap Shop

Melba's Swap shop for Oct. 9.
Published: October 9, 2013


Get your piecrust tips

DEAR MELBA: Tell Lisa Hall, the reader who was having trouble with her piecrusts, that she described as "floating," especially when making pecan pies, that I had the same problem for years. I finally came up with a solution that works for me. I make my homemade piecrust and put it in the pie pan. I then line the crust lightly with foil and place pinto beans in the foil to weigh it down. Then I put the crust in the oven at 350 degrees and bake for about 5 minutes. I take the crust out and remove the beans and foil and put the filling in and bake the pie as usual. It works.


DEAR MELBA: I, too, had trouble with my pecan piecrusts bubbling up through the filling until a former co-worker shared her recipe. I always read Pecan Pie recipes and have seen only one other that calls for cooking the filling before baking the pie. Since using this recipe, I have not had a failure.


1 cup corn syrup

1/2 cup sugar

1/4 cup butter

Pinch of salt

1 teaspoon vanilla

3 eggs

1 cup pecans

1 unbaked (9-inch) piecrust

• Preheat oven to 350 degrees. In small saucepan, combine corn syrup, sugar and butter. Bring to boil. Remove from heat and cool slightly. Add salt and vanilla.

• In medium bowl, beat eggs. Stir constantly while gradually adding the hot mixture. Stir in pecans and pour into piecrust. Bake approximately 40 minutes.


DEAR READERS: And here are directions for baking pies from prize winner Karen Quartuccio, of Norman whose pie, Dream Cream Pie, in the Pillsbury Pie Baking Championship at the State Fair of Oklahoma, not only won the blue ribbon, but $200 plus an engraved silver pie server.


1 Pillsbury Pet-Ritz deep dish frozen piecrust

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