After making the crust, take a portion of it, roll it out and fit it
to a buttered pie-plate by cutting it off evenly around the edge;
gather up the scraps left from cutting and make into another sheet for
the top crust; roll it a little thinner than the under crust; lap
one-half over the other and cut three or four slits about a quarter of
an inch from the folded edge (this prevents the steam from escaping
through the rim of the pie, and causing the juices to run out from the
edges). Now fill your pie-plate with your prepared filling, wet the
top edge of the rim, lay the upper crust across the centre of the pie,
turn back the half that is lapped over, seal the two edges together by
slightly pressing down with your thumb, then notch evenly and
regularly with a three-tined fork, dipping occasionally in flour to
prevent sticking. Bake in a rather quick oven a light brown, and until
the filling boils up through the slits in the upper crust.
To prevent the juice soaking through into the crust, making it soggy
wet the under crust with the white of an egg, just before you put in
the pie mixture. If the top of the pie is brushed over with the egg,
it gives it a beautiful glaze.