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Subject PECAN PIE CRUST QUESTION
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Original Message I have a question for all the GLP cooks out there.

Should we survive today's scheduled DOOM, Thanksgiving is just around the corner, along with all its' infinite possibilities of personal DOOM. My assigned contribution to the neighborhood festivities is to provide the pies (pumpkin and pecan).

I am REALLY nervous about the pecan pie. The filling is not a concern; I know how to "tweak" the standard recipe just enough so that EVERYONE will be clamoring for a slice of gooey, crunchy goodness. But the last time I made a pecan pie (thank Heaven it wasn't for Thanksgiving), the crust WELDED itself to the (glass) pie plate, providing us with pecan PUDDING.

Does anyone have a suggestion which would keep this from happening again?

Hey, I figure the "GLP Effect" works on National/International/InterGalactic doom, so why not apply it to my piecrust?!

Please take a moment to post an answer, I thank you in advance!
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