1. Fill a large hole or sugar shaker with flour and use that when needing to dust surfaces with flour or just pour out a tablespoon as you need it, this is handy way to keep a bit of flour on hand instead of digging in the flour bin.
2. Roll pastry on waxed paper. Before placing paper on work surface, wipe surface with a damp cloth to prevent slipping. Flour paper lightly, and with forefinger draw a circle an inch and a half larger than the pan you intend to use. You’ve seen pastry cloths with guidelines…and they really do help. When pastry has been rolled out, pick up paper pastry and all. Fit into pan, paper side up and then pull paper away from crust. Prevents tearing or stretching twist paper and pan. Another nice tip: You can also roll pastry between two sheets of waxed paper.
3. Keep brown sugar in a closed container with an apple in it, the brown sugar will stay soft and moist.
4. After crimping the edge of the pie crust, lift the edge of the crust gently all around with your fingers. This keeps the dough from sticking to the dish while baking and makes it easier to take out the pieces of pie.
5. Cookie & Cake Decoration: Keep a small amount of sugar in small glass jars, add a few drops of food coloring and shake jar. Keep several colors on hand. You can also use this technique on shredded coconut.
For more great tips check out 45 Cooking & Baking Tips
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