QUESTIONS
Explain why pie with only one crust, if properly made, is more desirable than that with two crusts (see Pie with Under Crust).
Why should fresh fruit, for fruit pie with two crusts, be well drained after washing?
Give three ways of preventing the juice from boiling over, in a pie with two crusts.
Compare pastry that is made with lard, lard substitutes, vegetable oils and butter, as to taste, appearance, flakiness or friability, and tenderness.