21. When the filling of the pie does not require so much baking as the crust, it is well to bake the crust partly before putting the filling in. This is particularly advisable in the case of custard pie, for the custard is put in as an uncooked mixture and requires the low temperature necessary for solidifying eggs without causing them to curd. On the other hand, pies containing certain kinds of filling must be baked slowly. When this condition exists, it is advisable to start the baking in a very hot oven, so that the crusts will have the benefit of the high temperature. Then the heat should be gradually reduced until the filling will cook and the crust will not burn.
22. Often, especially in the baking of fresh berry or cherry pie, the juice that forms inside the pie cooks out. This is a condition that must be overcome if satisfactory pies are to be the result. Various means of preventing it have been suggested, but one of the successful ones consists in rolling a small piece of paper into a funnel shape, leaving both ends open, and inserting the small end in one of the openings in the top crust. This arrangement provides a vent for the steam, and so the juice is less likely to cook out of the crust while the pie is baking.
UTILIZING LEFT-OVER PASTRY
23. In making pies, it is well to mix only the quantity of paste that is desired for the number of pies to be made. Usually, 1-1/2 cupfuls of flour will make sufficient paste for one double-crust pie, provided the pan in which it is made is not too large. In case it is necessary to make fresh pie on two consecutive days, a good plan is to make at one time enough paste for both days, for what remains after the first pie is made may be allowed to stand in the refrigerator or some other cool place. Then it may be rolled out on the second day and used in exactly the same way as on the first. However, it is a rather difficult matter to make the exact amount of paste for the pies needed. If nothing more remains, there are usually small scraps left over from the trimming of the edge. These should by all means be put to some good use, for the material is equally as good as that which has been used in the pie and there is no reason why it should be wasted.
24. TARTS.-A very good way in which to utilize these scraps is to make tarts of various kinds and shapes out of them. There are a number of attractive ways in which jam, jelly, marmalade, fruit butter, fresh fruits, apple sauce, stewed prunes, or other cooked or canned fruit may be utilized for the making of tarts. These little pastry desserts are the delight of children, most of whom may be permitted occasionally to eat such a satisfactory delicacy.
25. Before attempting to use the pastry scraps, work them together with the hands. Then roll the piece out with the rolling pin until it is the required thickness and cut it out in the shape desired. To make a simple variety of tart, cut two rounds of the paste with a cooky cutter. In one of these, whichever is to be used for the top, make three or four small holes, using a thimble or some other small cutter. Bake these shapes in the oven separately, and after baking spread the whole one with jelly or jam and over this place the one containing the holes.