12 PIES
HUSBANDS' FAVORITES
Aunt Jenny's Cookbook

Now anyone can make pies perfectly with Spry’s ‘Water-Whip’ Method!’

Hey Friend:

Here’s my latest Spry cookbook, with 12 recipes for gorgeous pies. I’m really happy you requested it, and I hope you’ll try each one! These recipes are reliable because they’ve been tested multiple times in the Lever Test Kitchens. Plus, this book is packed with tips that will make pies the easiest thing you bake! There’s the quick and simple Spry “Water-Whip” method that eliminates all the guesswork for pie crust even for beginners. There’s an updated standard pastry recipe. You’ll find tons of tips for rolling, decorating—even freezing—pies. Once you’ve tried these easy, straightforward methods, you’ll want to make pies and tarts much more often, I promise. And one person in your family is going to be especially happy—almost every man loves pie!

Then give him pie until he's completely satisfied! Any one of these recipes is guaranteed to be a pie he’ll enjoy—they were selected because they’re the pies that surveys, research, and letters in my mail indicate most men like the most. So start wherever you want—conduct your own popularity contest—and see which pie he prefers!

Best regards,
Aunt Jenny

Makea baked “Water-Whip” Pie Crust, __A_TAG_PLACEHOLDER_0__.

Soften1 teaspoon gelatin in 2 tablespoons cold water.

Melt1 oz. chocolate (chopped) in 1¼ cups milk in the top of a double boiler; mix with a hand mixer.

Mix½ cup sugar, 2 tablespoons cornstarch, ¼ teaspoon salt. Add to chocolate mixture and cook until thick and smooth, then cook for an additional 15 minutes, stirring constantly.

Rhythm3 egg yolks well. Stir a small amount of the chocolate mixture into the egg yolks, return it to the double boiler, and cook for a few more minutes.

Include1 tablespoon butter or margarine, 1 teaspoon vanilla and gelatin mixture; mix well. Let it cool.

Fold in 3 stiffly beaten egg whites.

Whip it ½ cup heavy cream and gently mix it into the chocolate mixture.

Pour into baked pie shell. Chill in the refrigerator for several hours, or until it’s firm. When you’re ready to serve, whip 1 cup of heavy cream and spread it over the filling.

Sprinkle1 cup grated fresh coconut (or shredded moist coconut) on top of the cream and decorate with shaved chocolate curls. Keep it chilled until serving.

Create pie dough, using the recipe for “Water-Whip” Pie Shell, page 19.

Blend4 cups of fresh blueberries (or blackberries, raspberries, boysenberries, or huckleberries), ¾ cup sugar, 1½ tablespoons of tapioca or flour, ⅛ teaspoon of salt, 1 teaspoon of lemon juice, and place in a baking dish that measures 10″ x 6″ x 2″.

Dot1 tablespoon butter or margarine on berries.

Rollpie dough into a rectangle ⅛″ thick. Place the dough over the berries, creating a crimped edge and pressing it against the edge of the dish.

Cut slits for steam release.

Style the top with “blueberries” and “leaves” made from pastry scraps.

Bake in a hot oven (425°F) for 40-45 minutes.

Serve warm with a mixture of ½ cup mashed cottage cheese, ¼ cup heavy cream, whipped, 1 tablespoon powdered sugar, a dash of salt, and a few drops of vanilla. Makes 6 servings.

Make an unbaked “Water-Whip” Pie Shell, __A_TAG_PLACEHOLDER_0__.

Blend 1½ cups of canned or cooked pumpkin (or squash), 1 cup of tightly packed brown sugar, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, and 2 tablespoons of molasses.

Insert3 lightly beaten eggs, 1 cup evaporated milk, and mix well.

Pour into unbaked pie crust.

Cook in a hot oven (425°F) for 40-45 minutes, or until a knife inserted in the center comes out clean.

Serve with sharp cheese or with a topping of whipped cream.

Create“Water-Whip” Piecrust, page 15. Divide the dough in half and shape each part into a flat round. Roll one half until it's about ⅛″ thick and line a 9″ pie pan.

Get ready6 cups peeled, cored, thin apple slices. Arrange half of the slices in the pastry-lined pan.

Mix1 cup sugar[1], ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon salt, 1 teaspoon lemon juice and sprinkle half of the mixture over the apples in the pan. Arrange the remaining slices on top and cover with the rest of the sugar mixture.

Dot1 tablespoon butter or margarine over the filling. Trim the pastry to be even with the pan.

Scroll the remaining dough like you did before and place it over the apples. Trim the pastry ½″ beyond the edge of the pan, fold it under the bottom crust, and press the edges together with a fork. Cut decorative slits in the top to let steam escape.

Brush the pastry with slightly beaten egg white and sprinkle with sugar.

Bake in a preheated oven at 425°F for 45-55 minutes.

Makea baked “Water-Whip” Pie Crust, __A_TAG_PLACEHOLDER_0__.

Burn2 cups milk in the top of a double boiler.

Blend 3 tablespoons flour, 2 tablespoons cornstarch, ½ cup sugar, and ¼ teaspoon salt. Gradually add this mixture to scalded milk and cook until it thickens and becomes smooth, then continue cooking for another 15 minutes, stirring constantly.

Rhythm3 egg yolks lightly. Mix a little of the hot mixture into the yolks, return it to the double boiler, and cook for a few more minutes.

Add1 tablespoon butter or margarine, 1 teaspoon vanilla and mix. Let it cool.

Slice 3 or 4 bananas and place them in a baked pie shell; immediately cover with cooled filling. When you’re ready to serve, whip ½ cup of heavy cream. Spoon it around the edges of the filling, piling the rest of the cream in the center.

Embellish by placing 2 banana slices, butterfly style, into the cream at the tip of each serving.

Make a baked "Water-Whip" Pie Shell, __A_TAG_PLACEHOLDER_0__.

Blend1¼ cups packed dark brown sugar, ¼ teaspoon salt, and 2 tablespoons water in the top of a double boiler. Boil over direct heat until it becomes a thick syrup (about 5 minutes).

Mix¼ cup milk with 4½ tablespoons cornstarch. Add 1¾ cups milk, mix with hot syrup, and cook over hot water until thick and smooth. Then, cook for another 15 minutes, stirring constantly.

Rhythm3 egg yolks lightly. Mix a small amount of the hot mixture into the egg yolks, return to the double boiler, and cook for an additional 5 minutes.

Add 2 tablespoons butter or margarine, ½ teaspoon vanilla and cool.

Donate into baked pie shell. When you're ready to serve, whip 1 cup heavy cream and place it as a border around the top of the pie, leaving a 3″ circle of filling uncovered in the center.

Locationpecan halves around the filling within the cream border or sprinkle the filling with roughly chopped toasted pecans. Keep it in the refrigerator until ready to serve.

Make an unbaked “Water-Whip” Pie Crust, __A_TAG_PLACEHOLDER_0__.

Blend¼ cup sugar, ¾ teaspoon cinnamon, ⅛ teaspoon salt, and 4 cups of peeled, cored, thin apple slices

Place apple slices in pie shell

Mix ¾ cup packed brown sugar, ¾ cup sifted all-purpose flour.

Interrupt⅓ cup butter or margarine using a pastry blender or two knives until it looks crumbly. Sprinkle it over the apples.

Cook in a moderately hot oven (400°F) for 30-35 minutes. Serve with or without cream.

Make a baked “Water-Whip” Pie Shell, __A_TAG_PLACEHOLDER_0__.

Blend½ cup cold water, ¼ teaspoon salt, 7 tablespoons cornstarch.

Merge 1½ cups hot water and 1¼ cups sugar in the top part of a double boiler and bring to a boil over direct heat. Add the cornstarch mixture and cook until it thickens; then place it over boiling water and cook until it's thick and smooth (about 15 minutes), stirring constantly.

Beat3 egg yolks lightly. Mix a small amount of the hot mixture into the yolks, then return it to the double boiler and cook for a few more minutes.

Add⅓ cup lemon juice, grated rind of 1 lemon, 1 tablespoon butter or margarine, and blend. Let it cool.

Pour into baked pie crust.

DistributeMeringue (page 19) gently on the filling and bake as instructed.

CreateStandard Piecrust, page 16. Divide the dough in half and shape each half into a flat round. Roll one half to about ⅛″ thick and fit it into a 9″ pie pan.

Drain3 cups canned sour red pitted cherries.

Add ⅓ cup canned cherry syrup, 1 cup sugar, 1 teaspoon lemon juice, ¼ teaspoon almond extract, 2 tablespoons tapioca or flour, ⅛ teaspoon salt.

Pour cherry mixture in pastry-lined pan.

1 tablespoon butter or margarine over cherries.

Cut the pastry about ½″ beyond the edge of the pan and fold the dough underneath to create a raised edge.

Roll the remaining dough and cut it into strips that are ½″ wide.

Attach file the ends of 7 strips to the edge of the pie by wetting and pressing them down firmly. Twist each strip over the fruit and attach it on the opposite side of the pie. Repeat this with 7 more strips, crisscrossing them to create a nice lattice top. Flute the edge.

Bake in a hot oven (425°F) for 50-60 minutes.

Make a baked “Water-Whip” Pie Shell, __A_TAG_PLACEHOLDER_0__.

Lightly beat3 eggs and 2 egg yolks or 4 eggs.

Add⅔ cup sugar, ½ teaspoon salt, 2 cups milk, 1 teaspoon vanilla and mix. Strain the mixture.

Add ¾ cup shredded toasted coconut __A_TAG_PLACEHOLDER_0__.

Pour into greased 9″ pie pan.

Sprinkle with ¼ teaspoon nutmeg.

Location the pan in a larger pan filled with hot water.

Cook in a moderate oven (350°F) for 35-40 minutes.

Awesome custard at room temperature. (Don't refrigerate or the custard will stick to the pan.)

Relax the custard completely from the pan using a knife (page 20). Shake it gently to free it from the bottom. Quickly but carefully slide it into the baked and cooled pie shell. Let it sit for a few minutes before serving.

CreateStandard Piecrust, page 16. Split the dough in half and shape each piece into a flat round. Roll one half to about ⅛″ thick and line a 9″ pie pan.

Drain 3 cups canned peaches.

Add½ cup packed brown sugar, ⅓ cup canned peach syrup, 2 tablespoons lemon juice, 2 tablespoons tapioca, flour, or cornstarch, ⅛ teaspoon salt, 1 teaspoon grated orange zest, ¼ teaspoon almond extract.

Pour peach mixture into pastry-lined pan.

1 tablespoon butter or margarine over peaches.

Roll the remaining dough to about ³/₁₆″ thick and cut it into strips that are ½″ wide. Arrange them on the filling, starting from the center and twisting and spiraling them around the top about 6 times. Pinch the strips together to join them. Brush the spiral with slightly beaten egg white and sprinkle with sugar. Moisten the edge of the pie. Press the end of 1 strip onto the edge, twist it, and circle around the pie, pressing the strip against the edge where it makes contact. Join the strips together as before.

Cook in a hot oven (425°F) for 45-55 minutes.

Fry1½ cups sliced onions slowly until they turn yellow in ⅓ cup Homogenized Spry. Take out the onions and set them aside for later use.

Cut1½ pounds round steak into ½″ pieces and coat in a mixture of ⅓ cup flour, 3 teaspoons salt, and ¼ teaspoon pepper. Sear in hot Spry until nicely browned.

Add 3¼ cups boiling water, 1 tablespoon Worcestershire sauce, and sprinkle in any leftover flour mixture. Cover and let it simmer until the meat is tender (about 1 hour).

Add1 cup raw potatoes, cut into ½″ cubes. Cook for an additional 10 minutes.

Make Golden Egg Pastry, __A_TAG_PLACEHOLDER_0__.

Roll the dough into a rectangle ¼″ thick and about 1″ larger than a 10″ x 6″ x 2″ baking dish.

Pouring the meat mixture into the dish and put the cooked onions on top.

In shape the pastry over the top and seal the edge of the pie. Divide the top into 6 servings by making small V-shaped cuts with the tip of a knife, both lengthwise and crosswise. In the center of each square, create a decorative steam vent by cutting 8 short slits in a snowflake pattern.

Cooking in a very hot oven (450°F) for 25-30 minutes. Serves 6.

Hints for a “Light Hand” with Pastry

You’ve heard a woman say, admiring another cook’s handiwork. “She has such a light hand with pastry!” Tender, flaky pie crust has always been the ultimate achievement of good cooks! And many women have envied it! Now, thanks to Spry and its new “Water-Whip” method, perfect pastry—every single time—is as easy as child’s play. And it’s so quick! It’s ready to roll in seconds!

You see, the “Water-Whip” method answers right from the start that question that has always been so confusing—“How much water should I add?” You just add a specific, measured amount of liquid directly to your shortening, then whip it into a soft, creamy emulsion! Of course, not just any shortening will work—the whole method is only possible because Spry is homogenized, specially designed to mix with liquids.

Once your pastry is mixed, the success of your pie relies heavily on how you handle the dough. Make sure to read the illustrated instructions for each pastry method carefully and review the tips in the following pages. These are tricks from expert pie-makers—ways to make your pies look better, taste better, and ensure you get compliments from everyone who comes to your table! And now—Happy Baking!

You can bake BETTER pies with Homogenized Spry

Dip your spoon into Homogenized Spry—notice how much lighter and fluffier it is than other shortenings—how easy it is to work with. It’s pre-creamed, making it simpler and quicker to mix with dry ingredients. And Spry is the only type of shortening that’s specially designed to blend with liquids. That’s what enables the amazing new “Water-Whip” method! You can rely on Spry every time—you’re sure to create a flakier, more tender pie crust than you can achieve with any other shortening... in fact, Lever Brothers Company guarantees it!

BEST FOR EVERYTHING YOU BAKE OR FRY

Now you can make tender, flaky pastry the Spry “Water-Whip” way!

Experienced pie-makers love this new method because it saves time. No need to cut in shortening... no more tedious liquid measuring. In seconds, the pie dough is mixed! Beginners appreciate this method because it makes them feel more at ease. There's no guessing how much liquid to add... no uncertainty about the results. The dough comes together almost like magic, rolls out easily, and creates tender, delicious pastry on the first try!

“Water-Whip” dough, being soft and flexible, rolls perfectly between waxed paper. No messy floured board ... no sticking ... no pastry cloth or rolling pin cover needed. From start to finish, this new rolling method is tidy, easy, and successful! Just follow the techniques shown below.

Put Spry in a medium-sized mixing bowl. Add boiling water and milk, and break up the shortening with a fork. Tilt the bowl and, using quick back-and-forth strokes, whip with the fork until the mixture is smooth and thick like whipped cream, holding soft peaks when you lift the fork. Sift flour and salt together over the Spry mixture. Stir quickly, with round-the-bowl strokes, into a dough that sticks together and “cleans” the bowl. Pick it up and work it into a smooth dough; shape it into a flat round. The dough is now ready to roll, either between waxed paper or on a pastry cloth or board.

This recipe makes enough pastry for a 9″ two-crust pie, a 9″ lattice-top pie, or for 9 tart or patty shells.

STANDARD PASTRY ... the reliable Spry Way

Standard or traditional pastry is made by first mixing the shortening into the flour. In the Spry method of making standard pastry, the shortening is incorporated into the flour in two steps: first, ⅔ of the Spry is blended in finely for tenderness; second, the remaining Spry is mixed in coarsely for flakiness. To make standard pastry using this improved technique, follow the recipe and key steps shown below. See how easy it is to achieve perfect pastry every time!

Put flour and salt in a mixing bowl and mix. Cut in Spry like this:

Sprinkle all the water, 1 tablespoon at a time, over different parts of the mixture. Mix it well with a fork until all the ingredients come together and form a dough. Take it in your hands and knead it into a smooth, blended ball of dough. Use it for making pies, tarts, turnovers, etc.

Roll standard pastry on a floured surface or cloth—not between wax paper.

Many of the secrets to making great pies come from the “know-how”—the techniques and practices that are part of a pie maker's skill. You’ll find many of these pie tips in this booklet: how to make a custard pie with a crisp, flaky crust and a smooth, creamy filling ... how to lock in the juices in a berry pie ... how to create a fluffy, tall meringue. There are also tips for beautiful tops and appealing edges—all meant to give your pies a truly professional look!

The appealing appearance of a beautiful pie largely comes from its crust. Skilled hands can create countless different attractive edges. You can also effectively use the prongs of a fork, a sharp knife, or the tip of an upside-down teaspoon.

Interesting pastry designs can be created on the edges with small patterns or cutters. Some pies benefit from a “stand-up” type edge, while others look better with a flat “lie-down” edge. Choose the edge that complements the filling best. You’ll have fun using your own ideas and crafting new and unique edges to frame your favorite pies. Here are some attractive edges that are simple to make.

Rope Rim (for pie crust)

Make a stand-up rim (page 18). Pinch the pastry between your thumb and bent forefinger. Make the crimps sharp and distinct so they won't bake out.

Shell or Flute Edge (for pie shell)

Make a stand-up rim (page 18). To create shell-like flutes, place your left index finger against the inside of the rim and pinch it on the outside with the tips of your right thumb and index finger. (See Luscious Lemon Meringue Pie, page 8.)

Thimble Rim (for single-crust pie)

Trim the pastry so it's even with the edge of the pan. Use a thimble to cut out small circles from the pastry. Moisten the edge, then place the circles, overlapping them slightly, around the edge and press down gently. (See Heritage Pumpkin Pie, page 3.)

Arrow Head Rim (for single-crust pie)

Cut the pastry ½″ beyond the edge of the pan, then fold it under to create a flat "lie-down" rim. With a knife, cut continuous Vs around the rim. Using your right index finger, lift the base of every other V and lay it back against the side of the pie shell. Continue this around the rim. (See Crumbly Top Apple Pie, page 7.)

Flute-and-Fork Edge (for pie crust)

Make a stand-up rim (page 18). Create a single flute as described under Shell or Flute, then press with the tines of a fork next to it. Continue around the rim, alternating between the flute and the fork. (See Dreamy Banana Cream Pie, page 5.)

Fork-Seal Rim (for two-crust pie)

A nice edge to trap in fruit juices. Press floured fork tines down on the rim, either straight or diagonally. (See “His Favorite” Apple Pie, page 4.)

Ruffled Edge (for closed pie)

Prepare the pie rim just like you would for a Fork-Seal if it’s a 2-crust pie; if it’s a deep-dish pie, trim the pastry 1″ beyond the edge of the dish and fold it back so it’s even with the dish. Place your left index finger and thumb ½″ apart on the outside of the rim. Use your right index finger to pull the pastry back between your fingers to create a ruffled effect. (See Hot N Hearty Steak Pie, page 12.)

Use the recipe for “Water-Whip” Piecrust (page 15) or Standard Piecrust (page 16) for 9 tart shells. Roll the dough out to ⅛″ thick and prick it with a fork. Cut out 5″ circles and fit them over the backs of 3″ muffin pans, pinching them into about 7 pleats. Bake in a hot oven (450°F) for 10-15 minutes. Remove the shells and cool them on a rack. Fill the tart shells with fruit or berries for a light dessert, or with creamed vegetables, chicken, or fish for a tasty main dish for lunch or dinner.

Put Spry in a medium-sized mixing bowl. Add boiling water and milk, and break up the shortening with a fork. Tilt the bowl and, using rapid cross-the-bowl strokes, whip with the fork until the mixture is smooth and thick like whipped cream and holds soft peaks when you lift the fork. Sift flour and salt together onto the Spry mixture. Stir quickly with round-the-bowl strokes until it forms a dough that clings together and "cleans" the bowl. Pick it up and work it into a smooth dough; shape it into a flat round. Place the dough between two 12″ squares of waxed paper and roll it lightly into a circle about the size of the paper. Peel off the top paper and place the pastry in a 9″ pie pan, with the pastry next to the pan. Carefully remove the paper. Fit the pastry into the pan, trim ½″ beyond the pan, turn it back even with the edge of the pan, and flute the rim. Prick the shell all over with a fork. Bake in a very hot oven (450°F) for 14-19 minutes.

Makes enough dough for a 9″ pie shell.

A beautiful meringue is the perfect finishing touch for a stunning pie. Here’s a recipe that includes 7 success secrets:

Mix the first 8 ingredients.... Roll the dough to ⅛″ thick and cut it into eight 5″ circles. Fit the circles into 3″ muffin pans, pinching them into fluted rims at the top. Fill with the raisin mixture. Place a cut-out pastry star on top of each tart. Sprinkle the stars with red sugar.... Bake in a hot oven (400°F.) for 30-40 minutes.... Makes 8 tarts.

Use the recipe for Piecrust, page 15 or 16. Roll the dough to ⅛″ thick and cut out 5″ circles. On one half of each circle, place 2 tablespoons of mincemeat. Moisten the edge, fold the pastry over the mincemeat, and seal the edge with a fork. Prick the top. Bake in a hot oven (425°F) for 10-15 minutes. Makes 8-10.

Mix 1 cup of sifted all-purpose flour and ½ teaspoon of salt. Measure out ⅓ cup of Spry.

Add 1 egg, lightly beaten, and mix it thoroughly into the dough. Use it to make Hot N Hearty Steak Pie, page 12.

Now the amazing thing about making pies weeks in advance, freezing them in a home freezer or the freezer section of a refrigerator, and enjoying them fresh from the oven whenever it's convenient! Popular choices for freezing are double-crust pies like apple, cherry, peach, mince, or berry, as well as deep-dish fruit and berry pies.

Pies can be frozen either unbaked or baked. If frozen unbaked, don’t cut steam vents in the top crust; wrap it in moisture-vaporproof material and seal it. Label, date, and freeze. To thaw, remove the wrappings and cut small steam vents in the top crust. Bake in a 425°F oven for 65-70 minutes. If the pie is frozen baked, let it cool completely at room temperature, then wrap it in moisture-vaporproof material and seal it; label, date, and freeze. To thaw, remove the wrappings from the frozen pie and heat it in a 400°F oven for 25-35 minutes.

Pie shells can be frozen unbaked or baked and kept on hand for whenever you need them. If you're freezing a pie unbaked, it's easier to freeze it before wrapping; just wrap it up right away in moisture-vaporproof material and store it in the freezer.... To thaw, unwrap the shell and bake it in a 450°F oven for 5 minutes; poke holes in the shell again and bake for about 10 more minutes. If the pie shell is frozen baked, let it cool completely at room temperature, then wrap it in moisture-vaporproof material and seal it; label, date, and freeze.... To thaw, leave the shell wrapped and let it sit at room temperature or unwrap it and heat it in a 400°F oven for 5 minutes.

Give Your Pie A Pretty Top

A nice topping adds flair to any pie, whether it’s simple or elaborate. A shiny glaze adds a touch of class to a double-crust fruit pie.... To create a glazed top, brush the unbaked pie with slightly beaten egg white and sprinkle with sugar, then bake.... For an extra-brown crust, brush the top crust with milk or light cream before baking, then sprinkle with sugar.

Lattice-top fruit pies with vibrant juices bubbling up through golden strips of pastry are always a favorite.... The narrow pastry strips can be cut with a pastry wheel or a sharp knife.... For a trellis top, twist the strips as you lay them across the filling (Cherry Trellis Pie, page 9).... For a woven lattice top, weave the strips over and under each other.... For a crisscross top, lay down a first set of seven strips across the filling, then add a second set over them to create diamond shapes on the filling.... For a spiral top, arrange strips on the filling in a spiral pattern by starting at the center and twisting and winding around the top six times (Coronation Peach Pie, page 11).... A hit-and-miss top creates fun contrasts on a prune or raisin pie. Just cut many little oddly shaped pastry bits from the trimmings and scatter them over the top of the filling before baking.... Whipped cream makes a glamorous topping on soft pies, especially when complemented with drifts of grated fresh coconut and curls of shaved chocolate (Regal Cream-on-Chocolate Pie, page 1).... Or create a snowy ruffle of whipped cream by dropping teaspoonfuls of cream around the edge of the pie, then garnish as shown in Dreamy Banana Cream Pie, page 5.

Small slits or other openings need to be made in closed pies to let steam escape while baking. These can look really nice and complement the pie filling. For instance, on the top crust of a fruit pie, poke or cut the shapes of the fruit used, like apples, peaches, or plums.... You can make a fun cherry pie by cutting eight half-inch holes in the top crust to represent cherries. For the stems, cut slits.... To personalize a pie, poke the initials of the person you want to honor.... For a Christmas mince pie, roll out the top crust and use a small Christmas tree cookie cutter to make 5 trees, pointing the tops toward the edge of the pie. The trees should not be cut out of the dough—just outlined. Brush the trees with egg white and sprinkle with red sugar.

Interesting pastry cut-outs, like fruits, berries, leaves, chickens, birds, and more, can be placed on pie tops for a fun effect (see the cluster of blueberries and leaves on the Deep-Dish Blueberry Pie, page 2).... The unbaked pastry “patches” are set on the top crust before baking and brushed with unbeaten egg white or milk.... Small pastry stars, hearts, or crescents can be baked and arranged on top of a chiffon pie.... For the holidays, Christmas trees or bells can be cut out of pastry and placed on top of the unbaked filling.