Q: Every time I bake a pie, the bottom crust does not get done. Do you have any tips or suggestions?

A: There are a few strategies that will help crispen the bottom of single- and double-crust pies. First, try placing the pie in the lower third of the oven — on the bottom rack, or the one just above it. This puts the pie closer to the heat at the base of the oven, which will cook the bottom layer. You can also use a clear glass pie dish so that you can see when your crust is completely golden on the bottom.

When making a single-crust pie, be sure to follow the recipe instructions for blind baking, or baking the crust before filling it. This method is used when the filling doesn’t need to be baked at all, or baked as long as the crust, or when the filling will cause the crust to become soggy. The most important thing is that the crust is baked before adding the filling or it will not cook through completely. Before a crust is blind baked, prick the dough all over with the tines of a fork; this prevents the dough from puffing up as it bakes. Then line the dough with parchment paper and top with a weighty substance, such as dried beans. (Store-bought ceramic or metal pie weights are also an option.) The weight of the beans helps the dough bake evenly.

For a single-crust pie with a baked filling, blind bake the crust until the edges are pale gold and look set. Remove beans and parchment, and continue to bake until edges are golden and bottom is set and golden; with a no-bake filling, continue to bake until edges and bottom are deep golden-brown. For double-crust pies, the filling must be fully baked and bubbling in the center. In all cases, monitor the crust carefully and place aluminum foil around the edges if they’re darkening too quickly.

Pre-vacation cleaning

Q: I am going south for the winter. Do I need to throw out everything in the refrigerator and pantry?

A: Most of what’s in your freezer will be safe to use when you return, as long as it’s properly sealed, but some items will have deteriorated in quality. According to Janice Revell, a co-founder of the food-safety website stilltasty.com, the quality of smaller cuts of meat or ground meats will start to diminish after a few months. Cooked dishes, such as stews and sauces, should be used within six months.

Refrigerated condiments, such as mustard, ketchup, soy sauce and Worcestershire sauce, will stay fresh for six months or longer. While refrigerating commercially produced peanut butter is unnecessary for short-term use, you will want to do so during your trip to keep the oils from going rancid. Freshly ground nut butters from the health-food store, however, should be used before you go. Commercially packed olives and pickles submerged in brine will last for a year. After being opened, store-bought salad dressing will last several months in the refrigerator.

In the pantry, put any opened items in sealed plastic containers, airtight glass jars or resealable plastic bags. Cooking oils, such as olive and safflower, will keep for 12 to 18 months in a dark spot, but moving them to the refrigerator will lengthen their shelf life. Double-wrapping baking items such as flour and sugar in plastic wrap or transferring them to airtight containers will protect against humidity and pests.