Baking Tips and Information

• When rolling out crust, roll from the center out, very lightly, then cover with a large piece of plastic wrap - continue to roll carefully and turn crust over so that the crust is now on top of the plastic wrap. Place another piece of plastic wrap on top and finish rolling to desired thickness, refrigerate if necessary. With butter based crusts, the plastic helps hold the shape of the crust, eases annoying splitting of the crust, and helps keep you from adding too much flour.
• When emergencies strike, such as a forgotten bake sale or unexpected guests, it’s nice to be able to whip up a pie for dessert quickly. First, put pride aside, and keep some piecrust mix like Krust-ez or Pillsbury for a quick crust. Replace a bit of the water with a few tablespoons of sour cream. No one will ever know you used a packaged mix and the sour cream will add flavor as well as help to make the crust flakier.
• Brush some beaten egg white over your pie crust before baking to yield a beautiful glossy finish.
• Leftover pie dough? Cover it with some Parmesan or Gruyere cheese and bake it for a delicious appetizer.
• When a recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white 'mess' on the side of the cake.
• Sticking cake layers? Try putting them back in a warm oven for a short time. The layers will come out without a problem, or try lining the bottom of your pans with wax paper.
• Run your hands under cold water before pressing Rice Krispies treats in the pan and the marshmallow won't stick to your fingers.
• Dropping Cookie Dough - To get cookie dough to drop without sticking, dip the spoon in milk first.

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