❻ If you use a pastry mix, follow directions on package. Break the mix up slightly if it has become packed in container. Follow tips (see next page) when rolling out and placing crust into pie pan.
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.