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.
If an attractive, appetizing meringue is to be the result, the eggs that are used must be in good condition and very cold; also, they must be properly beaten so that there will be no loss of air in manipulating the whites when they are placed on top of the pie mixture. The baking is important, too, both the length of time the meringue remains in the oven and the temperature to which it is subjected having a direct bearing on the finished meringue.