Hi,
How do those of you who are pie bakers prevent things from spilling? I
had one huge accident years ago, and I spilled batter all inside the
oven. It was a mess to clean up. Since then, I line cookie sheets with
aluminum foil and place my filled pie crusts into them. That way, if
there is batter spilled, it spills inside the cookie sheet, on the foil,
instead of in the pan.
I've also used a deep roasting pan to sit two pie crusts in, and that
works well, too.
But, here is my question. I have problems keeping the pans level when
carrying them to the oven, thus my problems with spilling. Any tips or
tricks on this?
Thanks.
Claudia
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
