Rolling-pin
When the paste is ready, take sufficient for one crust, and roll out on a floured board quickly and lightly until about an eighth of an inch in thickness, and a little larger than the pie dish, as it will shrink when lifted from the board. When rolled thin, flour or oil the pie dish, cover smoothly with the crust, and fill, adding sugar as required. Sprinkle a little flour over the sugar; this thickens the juice slightly, and prevents the upper crust from becoming soggy. For custard or fruit pies with wet fillings, brush the bottom crust with the white of an egg before putting in the filling. The crust will then remain dry and tender.
Pie
If there is to be a top crust, roll it out in the same manner, and make a few ornamental cuts in the center to allow the steam to escape. Wet the edge of the lower crust, and lift on the upper crust, pressing the edges together so that the juice may not escape. Trim away the overhanging portions, and with the thumb and fingers press the edge into a scalloped or ornamental wall, as shown in the accompanying cut. Especially should this be done when only an under crust is used, that the pie may be handled with greater ease. It also adds to the appearance of the pie. Pies are generally better eaten the same day they are baked.
PLAIN PIE CRUST
For each pie with two crusts take two small cups of sifted flour, and work thoroughly into it three tablespoonfuls of butter, adding a little salt; wet with just sufficient cold water to make a rather stiff dough; mix quickly, roll out thin, and bake as soon as the pie can be made. A good crust may be made with olive-oil, or fresh cocoanut or vegetable oil, instead of butter, using about the same quantity.
CREAM PIE CRUST
Take two scant cups of fine, sifted flour, or equal parts of fine flour and Graham flour, add a little salt, and moisten with enough cold, thin sweet cream to make a rather stiff dough; roll out thin, place in the pie dish, fill, and bake quickly.