| Many varieties of pies are
made with only one crust, and these usually prove more attractive than
those having two crusts.
As a rule, the filling is
a custard or a corn-starch mixture, but often fruits of various kinds,
as well as pumpkin and squash, are used in the making of pies of this kind.
Frequently, Meringue
is used as a covering for one-crust pies; or, if an especially delicious
dessert is desired, a thick layer of stiffly beaten and sweetened whipped
cream is often added to the pie just before serving. Again, a partly open
pie is sometimes made, this being done by putting strips or pieces of paste
over the filling before the pie is baked. Individual pies of this kind
are attractive for special occasions and may be made to advantage if small
pie pans are in supply.
The crust for one-crust pies
is often placed over the back of the pan and baked. It is then removed,
filled with the desired filling, and returned to the oven to complete the
baking.
Whether the lower crust should
not be baked or should be partly or entirely baked before the filling is
put into it depends on the character of the filling and the degree of temperature
required to cook it.
Easy Pie Pastry is the pastry recipe ideal for one crust pies.
BROWSE RECIPES:
 Butterscotch Pie
Chocolate Pie
Classic Lemon Pie
Classic Pumpkin Pie
Coconut Pie
Cream Pie
Custard Pie
Open Peach Pie
Strawberry Pie
Sweet Potato Pie
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