Four level tablespoons of cornstarch,
Eight tablespoons of sugar,
to each cupful. Dissolve the starch and sugar in the cold liquid and then bring to a boil. Cook for three minutes and then add the prepared fruit. Cool before placing in the pastry.
To prevent the lower crust from becoming soggy just before putting in the filling, brush it well with a good salad oil, or shortening, taking care that each part is covered. This will give you a tender, flaky lower crust.
Just before the pie is ready to put into the oven brush it well with a wash of egg and milk, using
Yolk of one egg,
One-half cup of milk,
Two teaspoons of sugar.
Stir to dissolve the sugar and mix in the egg. Then wash the pie. This will keep a week in a cool place.
The correct temperature to bake a pie is 300 to 350 degrees Fahrenheit. This means a moderate oven. Too much heat will brown the crust before the filling inside has had the time to cook. Custard pies—this includes those made of eggs, milk, lemon meringes, sweet potato and pumpkin—require a slow oven—250 degrees Fahrenheit.