|
| |
Perfect Pies
-
Pie crust will be better and easier to make if all the ingredients are cool.
-
The lower crust should be placed in the pan so that it covers the surface
smoothly. Air pockets beneath the surface will push the crust out of shape
while baking.
-
Folding the top crust over the lower crust before crimping will keep juices
in the pie.
-
In making custard pie, bake at a high temperature for about ten minutes to
prevent a soggy crust. Then finish baking at a low temperature.
- When making cream pie, sprinkle crust
with powdered sugar in order to prevent it from becoming soggy.
Perfect Cakes
-
Fill cake pans two-thirds full and spread batter into corners and sides,
leaving a slight hollow in the center.
-
Cake is done when it shrinks from the sides of the pan or if it springs back
when touched lightly with the finger.
-
After removing a cake from the oven, place it on a rack for about five
minutes. Then, the sides should be loosened and the cake turned out on a
rack in order to finish cooling.
-
Do not frost cakes until thoroughly cool.
- Icing will remain where you put it if you
sprinkle the cake with powdered sugar first.
|
