After making the pie dough take a portion of it and lay on well dusted board, dust the dough on top just a little, take rolling pin and rub a little flour on it, make two rolls side ways, then dust the dough again if sticky, then proceed by rolling to and from you, roll until the crust is the thinness desired, about one-eighth inch is about right. Rolling out the crust this way you do not have to turn it over and over, which ruins crust to a certain extent, when not turned it makes it flaky and crisp. Now fit the rolled out dough to the pie pan, cut the edge all the way around, take dough cut off and some fresh dough and roll as before, the top crust should be a little thinner than the bottom, when rolled to thinness desired, fold over until it looks like a half crust, take a sharp knife and cut several places along the doubled edge, this is for the steam to escape. Now fill your pie plate with your filling, lay top crust on pie and turn back the laped part of the crust press around the rim sealing the two crusts, take a fork and mark around the edge, dipping the fork in flour occasionally to prevent sticking, brush the loose flour off the top and bake in rather a quick oven until a light brown, and the filling boils up through the cut places in the crust.
If you wish a gloss on your pie wash the top with an egg before baking.
Never soak any pie filling over night. Dried or evaporated fruit such as peaches, apricots or apples should be cooked until swelled. About one quart of water to half pound of fruit. When fruit is cooked tender stir in about cup and a half granulated sugar. Amount of sugar depending on the sourness of the fruit, add a pinch of salt.
It improves fresh berry pies to mix the berries with sugar and let stand over night, then drain the juice off and boil adding a little corn starch, pour this back on the berries, they will then be ready for pie.