Basic All-American Pie Dough - Instructions Continued
you did the first. Transfer it, either by lifting it or rolling it onto the rolling
pin, to a sheet of waxed paper, and set it aside. Then follow the instructions given
later, for a two-crust pie.
Cream, custard, and chiffon pies have only a bottom crust, called a pie shell.
Depending on the recipe, the shell is filled either unbaked or fully baked.
For an Unbaked Pie Shell
Fold the overhanging dough over itself and pinch it together to make a double-thick,
upstanding rim all around. Pinch the rim to make a scalloped edge-this is called
fluting or crimping, and the more you do it, the easier it will become and the better
you will be at it. Fill the shell and bake as directed in the recipe.
For a Fully Baked Pie Shell