I had stumbled onto the 1/3 - 2/3 idea some years ago, but bringing the bottom crust up & over the top crust before sealing was one light bulb that hadn't clicked on yet. Thank you! Also, when I am making a two-crust fruit pie, I sprinkle the top with cinnamon sugar ... adds a little color to the top crust, flavor to the whole mouthful of yumminess, and makes the crust nice and crunchy, too. Sometimes I add a touch of freshly-ground nutmeg to the cinnamon sugar, such as when mixing apples & pears. I liked the idea of adding spices to the crust ... will have to try it as soon as Kansas gets cool enough to start baking again! Thanks for all the great ideas.

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