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Figure 8-4.-Making crusts for one-crust pies—Continued.
up or crack. After baking the shell, you should fill with
water. Before placing the top crust on the filling, several
the appropriate filling. Examples are coconut cream and
small slits should be made in the top crust to allow steam
chocolate cream pies.
to escape. The top crust should be folded in half for ease
in handling, then placed on the pie filling. Unfold it
DOUBLE-CRUST PIES.— The bottom crust is
carefully to prevent the crust from tearing. The edges of
filled with pie filling. The piecrust rim is brushed with
the piecrust are pressed lightly together. The excess
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