For Plain Crust

Cut off 1/2 of the roll of crust. Roll out to about 1/8 inch thickness. Have a deep dish ready containing either the apple or meat fillings (see recipes below) and with the edge of dish buttered. Invert a small cup in the center of the dish to hold up the crust if apples are used. Lay the rolled-out crust over the top, having rolled it a little larger than the dish. Turn under the edges of the crust and crimp them down on the dish. Make several small cuts in the top of the crust to let the steam escape. Bake in a moderate oven until the filling (if apples) is cooked and the crust brown.

For Short Crust

Cut off 1/4 of the roll of crust and roll out very thin, keeping the shape round. Line a buttered pie plate with the crust. Fill this with the desired filling, moisten the edge of bottom crust with water, and cover with another round of crust rolled as before. Crimp down the edges of the top crust and make cuts in the top as before. Bake until the filling is cooked and the crust is brown.

For Rich Crust

Roll the crust to 1/2 inch thickness. Have ready 1/3 cup ice-cold fat. Cut off small bits of this and spread it in dabs over the rolled-out crust. Roll this again and then proceed as for the "short" crust (2).