Wipe countertop or board with a damp cloth so waxed paper will not slip. Roll out 1 dough ball to circle between 2 (12") square sheets waxed paper to edge of paper. Peel off top sheet of paper and gently invert pastry over pie plate; peel off paper. (The pastry is tender. If it tears, press edges together or lightly press a patch over it.)
Roll out remaining dough ball between two sheets of waxed paper as directed for Bottom Crust. Peel off top paper. Add filling to pastry-lined pan. Arrange rolled pastry over filled pie and peel off paper. Cut vents for steam to escape. Trim crust ½" beyond edge of pie pan; fold top crust under bottom crust. Flute edge. Bake as pie recipe directs.
Wipe countertop or board with a damp cloth so paper will not slip. Roll out pastry between 2 (12") sheets waxed paper to edge of paper. Peel off top sheet of paper and gently invert pastry over pie pan; peel off paper. Fit pastry into pie pan, pressing gently with finger tips toward center of pan.
Make pie shell as directed for Unbaked Pie Shell, only prick entire surface evenly with 4-tined fork. Refrigerate ½ hour. Mean-while, preheat oven.
Good Idea: Roll pastry between waxed paper to the desired size. Chill in waxed paper while you fix the pie filling. You’ll find the paper will peel off easily from the pastry. This is one way to avoid rolling too much flour into the dough.
© 1965 All rights reserved. Published by Farm Journal.