Terry Pulliam Burd wrote:
>
> When baking a pie crust, it is likely not a good idea to get so
> involved in reading a book that it takes the smoke alarm to alert you
> to the fact that you just burned the sh*t out of your pie crust.


I usually set my timer for the minimum time suggested and check it.
Sometimes it is hard to tell by the crust. I often go by smell. Pie pastry
was a particular smell when it is properly cooked. Please don't ask me to
describe it. Suffice it to say that once the timer as gone and I check the
results I look at the colour and smell, set the timer for a few more
minutes and then stay close and use my nose.

I always use the oven timer for my baking, but if I am involved in
something I take a wind up or the base of my digital thermometer/timer to
with me. It's amazing how many diversions can turn your oblivious to the
sound of a timer in another room.