Build up the edge of the pie crust to help keep the uncooked filling (pecan pie here) from spilling as you maneuver it into the oven. Photo by Laura Groch

We’re coming up on prime holiday cooking season, so I wanted to share a couple of thrifty-nifty hints today.

• The first one is about baking, and more specifically, pie crusts. I have made my share of pies, and while they usually turn out pretty well, getting custard-type pies, like, well, custard, or pumpkin, or pecan into the oven without spilling the filling can be a bit fraught.

It dawned on me one day that things didn’t have to be that precarious. I’m not a huge fan Continue reading →