Full Top for a Pie

Appears in

Published 2014

Roll the dough for the top crust about 4cm larger in diameter than the top of the pie.
Brush the edge of the bottom crust with water.
Fold the dough for the top crust in half, line up the fold with the diameter of the tin and unfold it to cover the filling .
Gently press the edge so that the top and bottom crusts adhere to each other .
Trim away all but 1.25cm of excess dough from the top of the pie.
Use the blunt edge of a table knife to lift a piece of the bottom crust and fold the edge of the top crust under it so that it is even with the rim of the tin ; repeat all around the pie.
Flute the edge of the pie as in the instructions.