• A pie crust will be more easily made and better if all ingredients are cool.
• The lower crust should be placed in the pan so that it covers the surface smoothly, Be sure no air lurks beneath the surface, for it will push the crust out of shape in baking.
• Folding the top crust over the lower crust before crimping will keep the juices in the pie
• In making custard type pies, bake at a high temperature for about ten minutes to prevent a soggy crust. Then finish baking at a low temperature
• Fill cake pans about 2/3 full and spread batter well into corners and to the sides, leaving a slight hollow in the center.
• The cake is done when it shrinks from the sides of the pan or if it springs back when touched lightly with a finger.
• After a cake comes from the oven, it should be placed on a rack for about five minutes. Then the sides should be loosened and the cake turned out on a rack to finish cooling.
• Cakes should not be frosted until thoroughly cool.
• To prevent crust from becoming soggy with cream pie, sprinkle crust with powdered sugar.