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Basic
Pie Instructions
| Roll pastry lightly to a uniform thickness
of 1/8 inch. For lower crust, roll dough about 2½ inches larger
than pie plate. Fit dough loosely into pie plate and allow it to stand
a few minutes for possible shrinkage. Adjust dough again if necessary.
Trim crust even with edge of plate.
Roll dough for top crust, making it large enough for a tuck-in. Cut slits or gashes in top to allow steam to escape in cooking. Moisten edge of lower crust. Adjust top crust over filling and trim the edges, allowing slight tuck-in under bottom crust. With thumb and forefinger, turn surplus crust under edge of bottom crust. Then circle the edge with fingers building up a high rim at edge to hold in juice. Seal edges firmly With tines of fork, or crimp with fingers. If pie shell is to be baked before it is filled, prick the entire surface of dough before lining pie pan. Roll this dough at least three inches larger than the plate and allow it to stand at least five minutes to allow for shrinkage. Oven temperature should always be 450°
F. for start of pastry baking. Reduce to 350° F. after 10
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