- cream butter and Sugar together. Beat egg well and add to butter mixture. Sift dry ingredients together.
- Stir the sifted ingredients into the butter and egg mixture, then knead the dough on a lightly floured surface. It should remain soft and spongy. If the dough seems heavy, sprinkle it lightly with water and knead it a second time. Pat the pastry into place, leaving a generous over-hang of dough around the rim of the pie pan. This is later folded over the filling to make a wide band of top crust around the edge of the pie. Place filling in the pastry shell, and brush the top crust with egg, well beaten.
- Cover the pie tightly with aluminum foil and place it in the pre-heated oven. Remove the foil fifteen minutes later, but continue baking the pie an additional half-hour, or until the crust is golden.