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"I have made this recipe several times and instead of the regular boring pie crust, I use a shortbread pie crust that you can find at the store with the grahm cracker crust pie shells. I use 1 1/4 cup hot water to dissolve the gelatin and corn starch and do not add the cold water. After all, you are going to bring the mixture to a boil, so what is..."
"I got a kick out of seeing a recipe that I also grew up with and I still make them. Little MsMartha commented that they were a little dry. I usually add a couple tablespoons of milk to mine and most of the time I do not drain the juice (only pick out the bones). Try one or both of these to help with the dryness."