Sift a little granulated sugar on top of meringue just before browning; pie will cut without meringue sticking to knife.
To prevent soggy crust in baked pies; fruit pies - coat lower crust with melted butter; use hot oven temperature first 15 minutes; or thicken filling before placing in crust. In baked custard or pumpkin pies - use drier pastry (slightly reduce water); chill pie shell 1 hour before filling; use high over (450*) first 10 minutes of baking.
For a pretty topping for pumpkin pie, later marshmallows on bottom before adding filling. Topping will rise to top as it bakes.
Short of pecans or nuts for pie? Use crushed cornflakes instead.
Cut drinking straws into short lengths; insert through slits in pie crusts to prevent juice from running over into oven; permits steam to escape.
When pie fillings do run over into oven, shake salt onto spill - this causes it to burn to crisp for easy removal and prevents fire.
Keep a clean powder puff in the flour canister to dust greased pans.
Mix 2/3 cup shortening with 1/4 cup flour for handy paste to grease cake pans.
Dust greased pans with cocoa instead of flour to keep chocolate cakes or brownies brown as they bake.
Use cooking oil in waffles, hot cakes and muffins in place of melted fat. No extra pan to wash and no waiting.
Before measuring honey or other syrup, oil the cup with cooking oil and rinse in hot water; or if recipe uses oil, measure it first.