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Another Way (Take a tin half the height)

Take a tin, half the height of the required pie, roll the paste of a proper thickness, cut out the top and bottom, and a long piece for the outside. Butter the dish, mould the side, lay on the white of an egg where the bottom is to join the sides, drawing it down over the bottom of the dish. Lay on the bottom, pressing all firm so it may not leak. Fill the pie, put on the cover, and pinch well together. The usual way is to press the paste into a buttered tin form, take the pie carefully out when firm enough, and again put it into the oven to brown.