11.   She has now moved the bottom crust into the Pyrex pie plate and instructs me to cover it with a combination of sugar and flour.

12.   The dough is divided and the bottom crust baked.

13.   The cooked birds, their giblet gravy and small rolls are arranged in the bottom crust.

14.   To seal layers, moisten the edges of the bottom crust slightly and press down firmly on the edges of the top layer.

15.   Turn edges of top crust under edges of bottom crust, forming a smooth border on rim of pie pan.