Before putting the filling into a raw pie crust, sprinkle with a few tablespoons of dry “Minute” tapioca (not pearl type). Then add filling with out stirring in the tapioca. I use this with all baked pies, including pumpkin. Crusts stay fresh and the tapioca is not noticed when the pie is eaten.

Brushing the crust with egg white (that has been beaten slightly) and bake the crust until the egg is dried can also be used to seal the crust.

When making fruit pies, I also add “Minute” tapioca to the fruit to help firm the filling. A few tablespoons are sufficient. It is easiest to add it at the same time that you add the flour or sugar, etc.

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Creative Cooking
By
Lydia Critchley