Rule for lining Plate and making Cover for Pie with Two Crusts Roll the paste one quarter inch thick. Cut paste an eighth of an inch larger than plate. Cut strips three quarters inch wide for a rim. Cut upper crust at least one eighth inch larger than plate. Arrange lower crust on plate, wet edges with cold water, lay strips of paste or rim on this, taking care to lap and seal the ends with cold water. Fill the pie with whatever material is to be used. Cut little slits in center of upper crust. Lay on pie; wet edges of rim. Have all edges even, leaving fullness in center to allow for shrinking. Press edges lightly but firmly.

Rule For Making A Pie With Under Crust Only

Roll paste one eighth inch thick. Cut one inch larger than plate. Spread on plate; fold edge under, making paste the size of plate. This edge may be fluted or plain. Chill before filling.

Rule For Baking Pies

Perforated tin pie plates secure a well-baked under crust. Place pie in hot oven at first, reducing heat after crust becomes hardened. Turn frequently while baking, and bake until a golden brown - about forty-five minutes.

Chopped Paste

1½ cups flour.

4 tablespoons lard.

4 tablespoons butter ½ teaspoon salt cold water.

Sift salt and flour; add lard and butter when thoroughly chilled. Chop until like meal; add cold water to make a stiff dough. Chill; roll on a floured cloth or molding board into a rectangular shape; fold ends towards center, double, turn halfway round, and roll again.

This paste is a superior one. Chill before rolling for pies.

Plain Paste

Use same rule as for Chopped Paste. Chop lard into sifted flour; when thoroughly mixed, add salt and water to form dough. Chill; roll in rectangular piece; place; butter which has previously been shaped, flattened, and chilled on middle of one side of paste; fold over other side, press edges together, and fold one end under and one end over butter, making six layers. Roll again into rectangle; fold in same way, and so continue three times. If butter begins to soften, roll paste in cheese cloth and place on ice until hard enough to roll easily. Be careful not to wet the cheese cloth.

Puff Paste

1 pound butter 1 pound flour cold water.

Shape and flatten butter into a round cake. Chill. Sift flour several times; add cold water to form a dough a little stiffer than for baking powder biscuit. Chill. Place butter in same way as directed in Plain Paste and roll paste seven times. Chill if necessary between each rolling.

Apple Pie No. 1

Use either Puff or Plain Paste. For filling for a medium-sized pie tin, use three cups pared and sliced apples, one half cup sugar, one eighth teaspoon salt, one tablespoon butter, one fourth teaspoon cinnamon, one tablespoon lemon juice, and grated rind of one half lemon.

Apple Pie No. 2

Use either Puff or Plain Paste. For filling use rule for Apple Sauce, and season to taste.