When a pie is ready to bake, pour cold water over it, drain quickly and place immediately in hot oven. If a lower crust is wet with the beaten white of an egg before filling with soft mixtures, it will prevent filling from soaking in. Do not take hot pies suddenly to a cold room, as the sudden change makes them “heavy.” And do not leave them on a hot stove after being baked. Grease pie plates with butter. It helps make a flaky crust. A strip of clean muslin about two inches wide, wrung from cold water and pinned around the edge of juicy pies, will keep juice in and keep edge from burning. Another plan is to insert a small funnel of white paper, small end down, in the center of the upper crust, for the escape of steam. Sprinkle a little flour over a lower crust before filling in juicy pies. A very good way to prevent juice running out, is to put the sugar in the lower crust before filling in the fruit. See that under crusts around outer edge are loose from pie plates before baking. Under crusts to be baked a day before using, are made even by baking one crust between two pie plates of the same size.

Pies Monologue from Love in a Wood

Rehearse Pies's monologue