Double-crust pies are pies
that have both a bottom and a top crust and contain a filling of some kind.
The amounts given in the Recipes
for Pastry are sufficient to make the two crusts required for pies
of this kind. Any of these recipes
may be followed, depending on the variety of pastry desired.
To produce the best results,
the pie pastry should be baked as quickly as possible;so hot
oven is necessary. The baking can be accomplished most successfully in
the case of a single crust baked without the filling or a pie containing
a mixture that does not require long cooking. Otherwise, the temperature
must be sufficiently low to cook the filling so that it will be palatable,