be ignorant on the subject of making good pie. Ingenuity, good
judgement, and great care should be used in making all kinds of
pastry. Use very cold water, and just as little as possible; roll
thin, and always from you; prick the bottom crust with a fork to
prevent blistering; then brush it well with the white of egg, and
sprinkle thick with granulated sugar. This will give you a firm, rich
crust.

For all kinds of fruit pies, prepare the bottom crust as above. Stew
the fruit, and sweeten to taste. If juicy, put a good layer of corn
starch on top of the fruit before putting on the top crust. This will
prevent the juice from running out, and will form a nice jelly
throughout the pie. Be sure that you have plenty of incisions in the
top crust; then pinch it closely around the edge; sprinkle some
granulated sugar on top, and bake in a moderate oven.



PIE CRUST. MRS. ELIZA DICKERSON.

With one cup of flour, use one tablespoonful of lard, and a little
salt; cut the lard into the flour with a knife; use just enough cold
water to stick it together; handle as little as possible. If wanted
richer, add some butter when rolling out.



CUSTARD PIE. FLORENCE ECKHART.

PASTRY.--Take one cup shortening (lard and butter mixed); three cups