“ Roll with quick, light strokes, working outward from the center to the edge, keeping crust as round as possible. Without turning dough, roll out pastry completely on one side to 1⁄8 inch thickness. If edges tear, overlap, then roll lightly over the mended spot to seal. Invert pie pan on dough and cut 11⁄2 inches from rim around pan. This insures enough dough to fit into pan without stretching.
❺ Fold the dough in half and lift carefully into the pan. Smooth bottom with finger tips; lift edge and ease in sides. Stretching causes crust to shrink during baking. ”

“ Fold extra dough under until even with pan rim. To flute, press dough between thumb and forefinger of one hand and forefinger of the other.
❻ If you use a pastry mix, follow directions on package. Break the mix up slightly if it has become packed in container. Follow tips (see next page) when rolling out and placing crust into pie pan.
4 TIPS ON BAKING PERFECT PASTRY
Choose pie pans of oven proof glass for a well-baked, browned undercrust. Shiny metal does not bake the undercrust as well because it reflects the heat. Aluminum pans with satiny finish also give good results. ”

“ In some recipes, too, double-rich Pet Milk takes the place of butter. In others, it replaces the eggs usually called for ... with perfect results.
No other form of milk can guarantee such delicious results when used as an ingredient in pies. ”