That is, after the paste is made and chilled, and the proposed contents of the pie are prepared.

Roll out the paste about an eighth of an inch thick for the lower crust, half as thick again for the upper. Dust the plate with flour, cut out a round paste larger than the plate, and lay it lightly upon the place prepared for it, holding the sides up until the middle touches the plate and then letting it settle into shape. Press lightly upon it to drive the air from beneath. Brush the bottom crust with white of egg to keep it from becoming soaked and soggy. Put in the filling, cover the pie; moisten the edges of the lower crust to make the upper stick to it. Otherwise it may "crawl" in baking. Cut a strip of pastry over an inch wide, wet the under side, and lay upon the outer rim of the upper crust. Run a sharp knife all around to cut off ragged bits, and, with the back of knife or jagging-iron, indent the upper strip into any pattern you like. Or you may merely press it lightly upon the crust beneath. Make a gash in the centre of the top crust, or prick in several places with a fork to let out the steam generated in cooking.