♦ To keep clean up easy and to avoid spills in your oven, place your pie on a baking sheet when putting in the oven.
♦ To prevent soggy crust when making a cream pie, try chilling the baked crust in the refrigerater before adding the filling. You also can brush the bottom of the crust with melted butter before baking.
♦ For a two-crust pie, brush a little water around the edge of the bottom crust before placing the top crust. This creates a good seal once the two are crimped together
♦ How to freeze Pie Shells Both baked and unbaked pie shells can be frozen. Cool thouroughly if baked. Wrap label and freeze. Baked Shells can be stored 4 to 6 months, Unbaked shells 2 to 3 months
