How to measure butter or margarine
Cut off the amount needed,
following guideline marks on the wrapper, using a sharp knife
How to measure dry ingredients.
For dry ingredients, gently fill
the measuring cup to heaping, using a large spoon. Do not shake the
cup or pack down the ingredients. While holding the cup over the
canister or storage container to catch the excess of the ingredient,
level the cup off, using something with a straight edge, such as a
knife, metal spatula or handle of a wooden spoon.
How to grease & flour pan.
A correctly prepared cake pan keeps
the cake from sticking. For cake mixes, generously grease the bottom
only of pans (or lightly spray bottom with cooking spray). Use about
1 tablespoon shortening per round cake pan. When making most scratch
cakes, grease the side and bottom of the pans and dust each with
about 1 tablespoon flour, tapping out excess (check your recipe).
How to Freeze or Refrigerate
Keep pies that contain eggs, such
as pumpkin and cream pies, in the fridge.
Otherwise, you can keep a fruit pie
at room temperature for 2 days; after that, store it loosely covered
in the fridge up to 2 days longer. In warm climates, always store
fruit pies in the fridge.
You can freeze either unbaked or
baked pie crust. An unbaked crust will keep for 2 months in the
freezer, a baked crust for 4 months.
Don't thaw unbaked crusts; bake
them right after taking them out of the freezer. To thaw a baked pie
crust, unwrap and let stand at room temperature, or heat in the oven
at 350°F for about 6 minutes.
Tuck away a fruit pie by freezing
for later! For best results, the pie should be baked first. Then put
it, uncovered, in the freezer. When it's completely frozen, wrap the
pie tightly or put it in a plastic freezer bag and pop it back in
the freezer. Frozen baked fruit pies will keep up to 4 months.
To serve a frozen 2-crust pie,
unwrap it and thaw at room temperature for 1 hour. Then heat the pie
in the oven at 375°F on the lowest rack for 35 to 40 minutes or
If, however, you want to freeze
pies unbaked, wrap and freeze the pie the same as a baked one. Do
not cut slits in the top crust yet. Unbaked fruit pies will keep in
the freezer up to 3 months. When you are ready to bake, unwrap and
carefully cut slits in the still-frozen top crust. Do not thaw. Bake
at 425°F for 15 minutes, then reduce the heat to 375°F and bake 30
to 45 minutes longer or until crust is golden brown and juice begins
to bubble through the slits.
Custard and cream pies do not