TIPS ON BAKING PERFECT PASTRY
Choose pie pans of oven proof glass for a well-baked, browned undercrust. Shiny metal does not bake the undercrust as well because it reflects the heat. Aluminum pans with satiny finish also give good results.
For a baked pastry shell:
a. Pierce all over with fork to permit air to escape and prevent blisters.
b. Cool thoroughly before pouring in desired filling.
c. Bake on shelf slightly above center in 425 (hot) oven 12 minutes, or until brown.
For two crust pies:
a. Cut several slashes in top crust to let steam escape or top crust will puff up leaving a hollow space underneath.
b. Fold edge of upper pastry under lower edge before fluting to keep juices from boiling out.
Use a 450 (extremely hot) oven for the first 10 to 15 minutes to brown the crust and then turn temperature down to 325-350 (moderate) for remainder of cooking time.