into four parts and then lift one piece
on a slightly floured board and roll out the dough, working the
rolling pin to and from you and turning the dough as often as
necessary to secure the size and shape desired.

Should the dough tear, or not come to the desired shape, just fold it
into squares or oblongs and then roll again.

Place on the tin and then trim the edges. Proceed in the same manner
with the top crust, and then when ready to place on the pie, fold from
corner to corner, making a bias fold and then cut quarter-inch gashes
with a knife in centre to allow steam to escape. Lift and cover the
pie and then trim to shape. Now do not form the trimmings into a ball,
but lay them one piece upon the other in a pile and flatten them with
the rolling pin. Roll and fold into shape, and roll as desired.

You can re-roll pastry as often as desired by this method. Keep in the
mind the fact that kneading or squeezing the pastry forms it into a
sticky mass. This method will give you a delicious, flaky crust. You
may spread two tablespoons of shortening upon the top crust and then
fold and roll. Fold again and roll; then use as desired.

Sufficient pastry may be made at one time to last for two or three
days. Just wrap the dough in wax-paper so that it does not dry out.
Various fillings may be used. Fresh or canned fruits, custards, mince
meat, etc. If you use fresh fruits place

One-half cup of sugar,
Three level tablespoons of cornstarch,

in a bowl and rub between the hands to thoroughly mix and then use
this by sprinkling over the fruit. This will prevent the juice from
boiling out of the pie while it is cooking and it will form into a
jelly when cold.

To use canned fruit, drain the fruit free from the liquid and then cut
into thin slices. Measure the liquid and then add

Four level tablespoons of cornstarch,
Eight tablespoons of sugar,

to each cupful. Dissolve the starch and sugar in the cold liquid and
then bring to a boil. Cook for three minutes and then add the prepared
fruit. Cool before placing in the pastry.

To prevent the lower crust from becoming soggy just before putting
in the filling, brush it well with a good salad oil, or shortening,
taking care that each part is covered. This will give you a tender,
flaky lower crust.

Just before the pie is ready to put into the oven brush it well with a
wash of egg and milk, using

Yolk of one egg,
One-half cup of milk,
Two teaspoons of