Ruffle Rim (for closed pie)
Prepare pie rim as for Fork-Seal if a 2-crust pie; if a deep-dish pie, trim pastry 1″ beyond dish edge and turn back even with dish. Place left index finger and thumb ½″ apart on outside of rim. Use right index finger to pull pastry back between fingers to make ruffled effect. (See Hot N Hearty Steak Pie, [page 12].)
“Pretty-Pleat” Your Tarts and Patty Shells
Use recipe for “Water-Whip” Piecrust ([page 15]) or Standard Piecrust ([page 16]), for 9 tart shells.... Roll dough ⅛″ thick and prick with fork.... Cut out 5″ circles and fit over backs of 3″ muffin pans, pinching into about 7 pleats.... Bake in hot oven (450°F.) 10-15 minutes.... Lift off shells, cool on rack.... Fill tart shells with fruit or berries for a dainty dessert; or with creamed vegetables, chicken, or fish for an appetizing main dish for luncheon or supper.
“Water-Whip” Pie Shell
½ cup less 1 tablespoon Homogenized Spry
3 tablespoons boiling water
1 teaspoon milk
1¼ cups all-purpose flour (sifted once before measuring)