Double Crust Pies or Tarts

About 8 oz. pastry (i.e. 8 oz. flour plus the other ingredients made up into pastry) will be required for an 8–9-in. plate. Divide the dough into 2 portions, form each into a round shape and roll one portion into a round about

⅛ in. thick and a little larger than the plate. Fold over the rolling-pin and lift on to the plate; smooth to fit the plate without stretching the pastry. Cut off the surplus pastry with a sharp knife or scissors. Put in a layer of filling, sprinkle with sugar, if required, and cover with another layer of filling. Roll the remaining pastry into a round a little larger than the plate. Wet with cold water the edge of the pastry lining the plate; lift on the cover and ease into position without stretching. Press the 2 edges together firmly, knock up the edge and decorate.