Pastry
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.