Folding the top crust over the lower crust before crimping will keep the juices in the pie.

In making custard type pies, bake at a high temperature for about 10 minutes to prevent a soggy crust. Then finish baking at a low temperature.

Meringue will not shrink if you spread it on the pie so that it touches the crust on each side and bake it in a moderate oven.

Egg whites for meringue should be set out to room temperature before beating then they can be beaten to greater volume.

To prevent crust from becoming soggy with cream pie, sprinkle crust with powdered sugar.

If you want to make a pecan pie and haven't any nuts, substitute crushed corn flakes. They will rise to the top the same as nuts and give a delicious flavor and crunchy.

Cut drinking straws into short lengths and insert through slits in pie crust to prevent juice from running over in the oven and permit steam to escape.