After making the crust, take a portion of it, roll it out and fit it to a buttered PIE-plate by cutting it off evenly around the edge; gather up the scraps left from cutting and make into another sheet for the top crust; roll it a little thinner than the under crust; lap one-half over the other and cut three or four slits about a quarter of an inch from the folded edge (this prevents the steam from escaping through the rim of the PIE, and causing the juices to run out from the edges).
Now fill your PIE-plate with your prepared filling, wet the top edge of the rim, lay the upper crust across the centre of the PIE, turn back the half that is lapped over, seal the two edges together by slightly pressing down with your thumb, then notch evenly and regularly with a three-tined fork, dipping occasionally in flour to prevent sticking. Bake in a rather quick oven a light brown, and until the filling boils up through the slits in the upper crust.
To prevent the juice soaking through into the crust, making it soggy wet the under crust with the white of an egg, just before you put in the PIE mixture. If the top of the PIE is brushed over with the egg, it gives it a beautiful glaze.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)