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Double-Crust Pies
ONE-CRUST PIE (CUSTARD TYPE).— After you roll out the dough and place it in the pan, make an edging by forming a high-standing rim on the pie shell and fluting (fig. 8-4). Fill the pie with filling and bake according to the recipes. ONE-CRUST  PIES  (PREBAKED  SHELL).— After placing the dough in the pan and fluting the edges, the dough should be pricked with a fork or docked. This enables air or steam that is formed underneath the crust during baking to escape without causing the crust to puff Figure  8-4.—Making  crusts  for  one-crust  pies. 8-22

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