TIPS & TECHNIQUES

A continuing compendium of tips and techniques for cooks from FoodNetwork Kitchens:

Pie patch-up

To make pies and tarts, the dough is rolled, draped into the panand trimmed. But don't throw excess dough away. Instead, save ituntil the crust is finished. Even the best-rolled dough sometimestears, or droops when the shell is baked unfilled.

Using bits of the reserved dough, either in pieces or like puttyto patch the crust, prevents the filling from leaking. If a fillingis poured into the crust, then baked, the small bits of dough willcook along with it.

Using saffron

Saffron, the hand-picked stigmas of a small, purple crocus, hasthe distinction of being the most expensive spice in the world. About75,000 blossoms are needed to produce a pound of filaments. Luckily,a pinch perfumes a whole stew, risotto, side dish or sauce. Buy wholefilaments, not powdered saffron, with a deep rusty color for the mostintense flavor.