sugar.

Stir to dissolve the sugar and mix in the egg. Then wash the pie. This
will keep a week in a cool place.

The correct temperature to bake a pie is 300 to 350 degrees
Fahrenheit. This means a moderate oven. Too much heat will brown the
crust before the filling inside has had the time to cook. Custard
pies--this includes those made of eggs, milk, lemon meringes, sweet
potato and pumpkin--require a slow oven--250 degrees Fahrenheit.

PASTRY FOR CUSTARD PIE

The most important point in the custard pie is the crust, which will
either make or mar the pie. So to begin with, the pastry should be
light and delicate. To make pastry for custard pie place in a bowl

Three cups of flour,
One teaspoon of salt,
Three teaspoons of baking powder,
Two tablespoons of sugar.

Sift to mix and then rub in one-half cup of good shortening, and then
mix to a dough with one-half cup of ice water. When mixing the pastry
to a dough, it is important that it should be cut and folded together
much after the method used in cutting and folding the whites into a
cake. Care at this point in making the pastry will prevent it from
becoming tough. Now wrap the pastry in wax or parchment paper and
place on the ice to thoroughly chill for two hours. Now if the pastry
is made either the day before or early in the morning and then allowed
to blend, it will be delightfully light and flaky.

Now to prepare for the pie: This amount of pastry will be sufficient
for two large pies, one custard and one lemon, for variety. The
trimmings can be made into little tarts, turnovers or cheese straws.
Divide the pastry into two parts and then roll out one part on a
lightly floured board until sufficiently large to fully cover the pie
tin.

Now fold carefully in half and then in quarters and lift on the pie
plate and open covering the pie plate, easing on the pastry. Trim the
edges and then roll out the trimmings into a long narrow strip. Cut
into strips three-quarters inch wide and then brush the edge of the
pastry on the pie plate with water and add this narrow strip as a
reinforcement to build up the edge. This will prevent the custard
overflowing.

Now brush the pastry in the bottom of the pie plate with melted
shortening, taking care to thoroughly coat the entire surface with
the shortening. Then pour in the prepared custard. Reserve about one
tablespoon of the custard to brush the pastry around the edges. Place
in a slow oven and bake un