Pies and Pastry
In making pastry it is better to keep the materials cold.
The paste can be more easily rolled into shape if it stands
in the ice box after mixing.
Pastry for pies should be rolled to a thickness of 1/4 inch and
should be a little larger than the plate in which the pie is to be made.
When there are 2 crusts, moisten with cold water the edge of the lower
one, and after the filling is in, press the edge of the upper
crust lightly together with the moistened portion.