Pie Crusts Don’t Have to Be Soggy

Question: Please help me--when I make sweet potato, custard and other pies baked in the crust, sometimes the bottom crusts are soggy and sometimes they are crispy. What is the secret to making sure they are always crispy?

Answer: “If the filling for the pie is the juicy kind, first brush the bottom crust lightly with the white of an egg, melted butter or a light sprinkling of flour. Any of these will keep the crust from becoming soggy. Putting the filling in very hot helps too,” said Irma S. Rombauer and Marion Rombauer Becker in “Joy of Cooking” (Bobbs-Merrill: 1986, $16.95).

Q: What is the best way to put out a fire in the kitchen?

A: The University of California Agricultural Extension Service advises that if a grease fire occurs in the broiler or other part of the range, do not try to extinguish it with water--this will only spread the fire. Instead, turn off the gas or electricity, then use baking soda or table salt to smother the fire. Baking soda creates carbon dioxide gas, which cuts off the oxygen supply. Salt, when used in sufficient quantities, smothers the fire. Keep a large supply of both in an easily accessible place in the kitchen.

If a fire occurs in a skillet or pan, turn off the burner, then smother the flames by covering with a tight-fitting lid, foil or wooden cutting board. Use a heavy pot holder to protect your hands.

You may also want to purchase a dry-chemical fire extinguisher to store in a central location. Make certain family members know how to use it, as well as the other ways of putting out fires. One last word of advice: If you have any doubts about being able to put out a fire, get everyone out of the house and then call for help.

Q: More than 30 years ago, I bought a set of cutlery made by the Cutco Co. I have seen these knives given as prizes on television game shows, but have not been able to find them in any stores. Can you give me an address where I can write for replacements?

A: The Cutco Co. is headquartered at P.O. Box 810, 1116 E. State St., Olean, N.Y. 14760. Company representative Bob Muschamp explained that Cutco offers free replacement of any of its products that are defective and charges 50% of current prices when the damage is due to customer error. For a mail-order catalogue, write Muschamp at 35104 Euclid Ave., Suite LL1, Willoughby, Ohio 44094. Cutco has offices in most major cities and will also make sales by appointment.

Q: I am desperate to know about rice and its proper preparation. My problem is that the grains seem to explode when I prepare rice as indicated on the package directions. I usually use natural brown rice, however, if the only way to achieve a good-looking rice is to serve the polished rice I would rather do this.

A: The Rice Council’s test kitchen director suggests you may be using too much water when cooking rice, which prolongs cooking time and overcooks the grains. When cooking one cup of long grain rice, the council home economists recommend using 1 3/4 cups water. For one cup of medium or short grain rice, they advise using 1 1/2 cups water.

Another suggestion is to use parboiled rice, either white or brown. The process of parboiling gelatinizes the starch in the grains so they don’t stick together after cooking.

High heat is another common cause of exploding rice. As soon as the rice boils, the heat should be turned to the lowest setting.