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Shell Pies, or Vol-au-vents of Fruit

Crusts of pies that may be baked beforehand and filled with stewed fruit only as required.

Cover the pie pan with a thin rolled sheet of puff-paste, not made thinner in the middle as for other pies but left of even thickness and smooth. Cut a mark half way through the paste all round the rim of the plate, with the point of a knife and also score across the middle. when this crust has been baked the lid formed by the cutting can be lifted off in two halves and replaced when the pie is filled with fruit.