Sealing Double Crust Pie

When making a double crust pie you first make the bottom crust in the same manner as a single crust pie. The top crust is then made slightly smaller than the bottom crust because it does not need to be fitted down into the pie tin. Once the bottom crust is placed in the pie tin, pour the filling into the crust and prepare the top crust. Then follow the steps below.

• Once the filling is placed in the bottom crust, moisten the edge of the crust with water.
• Then center the top crust over the filled bottom crust.
• Trim the overhang to be slightly longer than the overhang of the bottom crust.
• Fold the overhang under so that the top crust folds slightly over the bottom crust.
• Fold both crust under so they are flush with the rim of the pie plate.
• Crimp the edges to seal the crusts. If you prefer a thinner edge to your crust, leave less overhang on the top and bottom crust when trimming.
• Make slits with a knife or poke holes with a fork in the top crust to allow steam to escape while the pie bakes.
• Bake as instructed by the recipe.