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[quote=Anonymous]I have a quick recipe I make a couple times a month in the winter. It requires refrigerated pie crust on the bottom, and balled philo dough on top. The thing is, you precook the innards on the stove and essentially just warm them back up as you’re baking the pie crust. But no matter how I tweak the recipe, I can’t seem to get the pie crust bottom to bake properly, and it’s always soggy. Should I pre bake the pie crust as though it’s a sweet pudding-type pie I’m filling? I’ve never pre-baked a pie crust so I don’t want to ruin this. Thanks in advance for any suggestions. [/quote]
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