t. Have all the material for the crust on the table, measured and in
readiness, before beginning to put together. Follow some of the simple
recipes given in these pages. Have all the material cold, handle the
least possible to make it into a mass, and do not knead at all.

When the crust is ready, roll it out quickly to about one half inch in
thickness, then fold up like a jelly roll, and cut from the end only
sufficient for one crust at a time. Lay this, the flat side upon the
board, and roll evenly in every direction, until scarcely more than an
eighth of an inch in thickness, and somewhat larger than the baking
plate, as it will shrink when lifted from the board.

Turn one edge over the rolling pin, and carefully lift it onto the
plate. If there is to be an upper crust, roll that in the same manner,
make a cut in the center to allow the steam to escape, fill the pie,
slightly rounding it in the center, and lift on the upper crust; press
both edges lightly together; then, lifting the pie in the left hand,
deftly trim away all overhanging portions of crust with a sharp knife;
ornament the edge if desired, and put at once into the oven, which
should be in readiness at just the right temperature, a rather moderate
oven being best for pies.

The under crust of lemon, pumpkin, custard, and very juicy fruit pies,
filled before baking, is apt to become saturated and softened with the
liquid mixture, if kept for any length of time after baking. This may be
prevented in a measure by glazing the crust, after it is rolled and
fitted on the plate, with the beaten white of an egg, and placing in the
oven just a moment to harden the egg before filling; or if the pie is
one of fruit, sprinkle the crust with a little flour and sugar, brushing
the two together with the hand before; adding the filling. During the
baking, the flour and melted sugar will adhere together, tending to keep
the juice from contact with the crust.

Pies are more wholesome if the crusts are baked separately and filled
for use as needed. This is an especially satisfactory way to make pies
of juicy fruit, as it does away largely with the saturated under crusts,
and the flavor of the fruit can be retained much more perfectly. Pies
with one crust can be made by simply fitting the crust to the plate,
pricking it lightly with a fork to prevent its blistering while baking,
and afterward filling when needed for the table. For pies with two
crusts, fit the under crus