together, turn out on slightly Houred board, cut off amount required for one crust, and roll lightly and in one direction only, until of desired thinness. Have ingredients cold, work lightly and rapidly with minimum amount of manipulation.
Keep in covered dish in refrigerator if not all used immediately.
If cooked filing is to be used, bake crust first by covering inverted pie pan with pastry, prick- ing with fork to allow escape of steam.
If filling is uncooked, glaze bottom crust with beaten egg white diluted with one tablespoon of water, to prevent heaviness. Bake 30 to 45 min- utes in hot oven, using temperatures as given in standard temperature chart for different varieties of pies.
Meringues should be made from chilled egg whites beaten on platter with egg whip or egg whisk until dish can be inverted without mixture falling off. Mix sugar and cream of tartar in proportion of two tablespoons sugar and one- eighth teaspoon cream of tartar for each egg white and add to egg whites, slowly beating in from below. Bake 15 minutes in cool oven.
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