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How to Make a Pie
Sifted
pastry flour is best for pies. After
making the crust,
take a portion of it, roll it out and fit it to a buttered pie-plate by
cutting it off evenly around the edge; gather up the scraps left from
cutting
and make into another sheet for the top crust; roll it a little thinner
than the under crust; lap one-half over the other and cut three or four
slits about a quarter of an inch from the folded edge (this prevents
the
steam from escaping through the rim of the pie, and causing the juices
to run out from the edges).
Now fill
your pie-plate
with your prepared filling, wet the top edge of the rim, lay the upper
crust across the centre of the pie, turn back the half that is lapped
over,
seal the two edges together by slightly pressing down with your thumb,
then notch evenly and regularly with a three-tined fork, dipping
occasionally
in flour to prevent sticking. Bake in a rather quick oven a light
brown,
and until the filling boils up through the slits in the upper crust.
If you want to prevent the juice soaking
through into the pie crust and making it soggy, wet the under crust
with the white
of an egg, just before you put in the pie mixture.
TIP: If the
top of the pie
is brushed over with the egg, it gives it a beautiful glaze.
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