All of the materials must be as cool as possible.

Pastry flour should be used.

The following fats may be used alone or in combinations of two: butter, butterine, lard. The fat should not be cut very fine, if a flaky crust is desired. Baking powder is sometimes used.

The dough should be mixed with a knife and not touched with the hands. It should be rolled in one direction only, and on one side, using but little flour. The dough is rolled thin and baked until brown.

All pies made with fresh fruit should be made without an under crust, and cooked in a deep earthenware plate. Fill the plate very full. If sugar is used with fruit pies, it should be placed on the bottom of the pie plate. Meat and oyster pies should also be made without an under crust. The crust should be cut in several places to allow the steam to escape.

If an under crust is used, this crust should be baked on the outside of a tin plate, then filled. In this case, the crust must be pricked all over with a fork so that it may keep its shape.

If two crusts are used, the lower one should be moistened around the edge with cold water, then a half-inch strip of paste should be placed around the edge of the under crust. This strip should also be moistened, and the upper crust placed over the pie and pressed slightly around the edge.

The paste may be made the day before using, then covered and placed on ice. It rolls more easily if placed on ice after mixing.