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Allow refrigerated pie crust to stand at room temperature for 15 minutes before handling.
To mend cracks, wet fingers with cold water and press seams together.
Press crust firmly into sides and bottom of pan before baking.
To prevent bubbles in an unfilled crust, prick bottom and sides before baking.
Cover edges of crust with aluminum foil after the first 15 minutes of baking, or as directed in recipe.