Perfect Pies and Cakes
A pie crust will be more easily made and better if all the 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 lower temperature.
Fill cake pans about 2/3 full and spread batter will into corners and to
the sides.
Leave a slight hollow in the middle.
The cake is done when it shrinks from the sides of the pan or it it springs
back
when touched lightly with a finger.
After a cake comes from the oven, it should be place on a cooling rack
for about
5 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 cooled.
To prevent crust from becoming soggy with cream pie, sprinkle crust
with powdered sugar.