I learned a little trick recently while making strawberry pies that you might find useful. If you melt baking chocolate and brush it on the bottom of the baked pie crust , refrigerate and then fill, it prevents the crust from getting soggy. I tried it with a dozen tarts first. I made 1/2 with and 1/2 without. It does make a difference. Who doesn't love strawberries and chocolate?

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