For 1 crust pie-
Place in pie plate, flute edges, poke with fork and bake at 425 for 15 min.
For 2 crust fruit pie-
Increase ingredients by 1/2 and roll into 2 crusts.
Place 1 crust into pie plate, fill with desired filling and top with second crust. Flute edges and slit top, decoratively.
Bake at 475 for 15 min. then decrease temp to 375, bake for another 45 min.
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