Few people can resist the smell of freshly baked pie wafting from the kitchen. No matter the filling, the crust can take a pie from so-so to sublime. The top and bottom of a double crust pie must be tightly sealed to prevent the filling from seeping out between the edges while the pie bakes, particularly with juicy fruit pies. Several methods for sealing the crusts add a decorative element to a finished pie.
- Skill level:
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Things you need
- Prepared pie dough
- Pie pan
- Pie filling
- Rolling pin
- Kitchen shears
Divide the dough in half and roll each piece into a flat circle on a floured surfaced so that the dough measures about two inches larger than the diameter of your pie pan.
Roll the dough disk onto the rolling pin to transfer it to the pie plate.
Lift the rolling pin over the pie plate and gently unroll the dough onto the pie plate so that the edges hang evenly around the entire plate.
Trim the pie crust edges with kitchen shears so that it hangs over the edge of the pie pan by 3/4 inch.
Pour your filling into the pan, spreading it evenly onto the bottom pie crust.
Dip your fingertips in water and moisten the edges of the bottom crust.
Place the remaining dough disk on top of the filling so that it hangs over the edges just slightly longer than the bottom crust.
Fold the edges of both the top and bottom crust under so that the dough matches the circumference of the pie plate.
Crimp the dough edge by pressing down firmly with the tines of a fork around the entire pie or by pushing the dough toward the centre with the index finger on one hand and pinching that dough between your thumb and index finger on your other hand to make a V shape. Continue crimping the dough around the entire edge, spacing the Vs about 1 inch apart.
Tips and warnings
- Cut decorative slits into the top pie crust for ventilation while it bakes.
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