Pies or Tarts

Place ½ the amount of fruit in the dish, sprinkle over the sugar and flavouring (if used) and pile the remaining fruit on top. The sugar should not be sprinkled on top as it would go into the pastry and make it soggy. Roll out the pastry a little larger than the pie-dish. Cut off a strip of pastry, wet the edge of the pie-dish with cold water and place the strip on the pie-dish cut edge inwards, without stretching it. Join the strip by wetting the cut ends and pressing them firmly together. Wet the strip of pastry; lift the remaining pastry with the rolling-pin and place it gently over the dish, taking care not to stretch it. Press the strip and the cover together and trim off the surplus with a sharp knife. Knock up the edge of the pastry with the back of a knife and decorate as desired (see Plate 16).