Refrigerate Pie Crust

Refrigerating uncooked pie crust for approximately one hour before adding the filling and baking is one way to create a deliciously crisp pie crust. By also using a glass or dull aluminum pan you can likewise increase the crust’s crispiness.






Dry Ingredients Measured In Cups Will Vary In Weight - Check Ingredient Types.
All equivalents are approximate. To convert ounces to grams, multiply the number of ounces by 30.
(1 oz. = 30 g)
 
Pinch or Dash  
1/16 teaspoon
1/4 cup  
4 tablespoons
1/3 cup  
5 tablespoons plus 1 teaspoon
1/2 cup  
8 tablespoons
3/4 cup  
12 tablespoons
1 cup  
16 tablespoons
1 pound  
2 cups
1 quart  
4 cups
1/2 tablespoon  
1 1/2 teaspoons
1 tablespoon  
3 teaspoons
1 stick butter or margarine  
1/4 lb. or 1/2 cup
1 cup whipping cream  
2 or more cups after whipping
2 large eggs  
3 small eggs
 
Domino® Granulated Sugar
1 packet  
1 teaspoon
1 lb.  
2 cups
2 lbs.  
4 cups
4 lbs.  
9 1/3 cups
5 lbs.  
11 1/2 cups
 
Domino® Confectioners Sugar
1 lb.  
3 3/4 cups*
2 lbs.  
7 1/2 cups*
4 lbs.  
15 cups*
 
Domino® Brown Sugar
1 lb.  
2 1/3 cups**
2 lbs.  
5 cups**
4 lbs.  
9 1/3 cups**
*unsifted **firmly packed
 
Fahrenheit Celsius
275°F  
140°C
300°F  
150°C
325°F  
160°C
350°F  
180°C
375°F  
190°C
400°F  
200°C
425°F  
220°C
450°F  
230°C
 
American Metric
8 x 1 1/2 inch round baking pan  
20 x 4 cm cake tin
9 x 1 1/2 inch round baking pan  
23 x 3.5 cm cake tin
11 x 7 x 1 1/2 inch baking pan  
28 x 18 x 4 cm baking tin
13 x 9 x 2 inch baking pan  
30 x 20 x 5 cm baking tin
2 quart rectangular baking dish  
30 x 20 x 3 cm baking tin
15 x 10 x 2 inch baking pan  
30 x 25 x 2 cm baking tin (Swiss roll tin)
9 inch pie plate  
22 x 4 or 23 x 4 cm pie plate
7 or 8 inch springform pan  
18 or 20 cm springform or loose bottom cake tin
9 x 5 x 3 inch loaf pan  
23 x 13 x 7 cm or 2 pound narrow loaf tin or pate tin
1 1/2 quart casserole  
1.5 liter casserole
2 quart casserole  
2 liter casserole
 
This Is Great Information When You're Out Of That One Ingredient!
+ 1 cup buttermilk or sourmilk = 1 tablespoon vinegar or lemon juice with enough whole milk to fill cup. Let stand 5 minutes.
+ 1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
+ 1 cup honey = 1 1/4 cups sugar plus 1/4 cup water
+ 1 oz. unsweetened chocolate = 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening
+ 1 cup cake flour = 1 cup minus 2 tablespoons all purpose flour
+ 1 cup sour cream = 1 cup evaporated milk plus 1 tablespoon vinegar, or 1 cup plain yogurt
+ 1 cup granulated sugar = 1 cup firmly packed brown sugar
+ 1 teaspoon pumpkin spice = 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon ground ginger or cloves
+ 8 oz. marscapone cheese = 8 oz. regular cream cheese
+ 1 cup molasses = 1 cup honey
+ 1 cup milk = 1/2 cup evaporated milk plus 1/2 cup water; or 1 cup water plus 1/3 cup non-fat dry milk powder
 


 


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