pastry for a pie, including homemade pie crust (recipe yields two crusts). egg wash; all-purpose flour, as required for rolling out dough; Whipped with 1 tablespoon (15 milliliter) of milk, one large egg Optional coarse sugar for topping on crust Dish Mode Prevent the screen from becoming obscured.
Comprise the pie crust: Have the pie pastry chilled and prepared for a minimum of two hours. Step five of the linked recipe should be followed to prepare the pie crust. Roll the refrigerated pie dough as follows: Roll out one of the refrigerated dough discs on a floured work surface; if preparing a double-crust pie, refrigerate the other disc until required.
After each few rolls, rotate the dough by a quarter-turn until a circle with a diameter of 12 inches is formed. The pastry should be placed with care into a 9-inch pie dish. Using your fingers, tuck it in until it is entirely smooth. Once the pie dough has been pressed into the pie dish, trim any excess with a pointed knife or kitchen shears. I prefer to have approximately 1.5 inches of dough protruding.
It is not crucial whether you perform this step prior to or subsequent to adding the pie filling. If preparing a double-crust pie, this can be done subsequent to the addition of the filling and upper crust. (If intrigued, below is a tutorial on how to lattice pie crust.)
Pinch and fold the overhang back over to create a neat, compact edge. When working with a double-crust pie, compress and roll the crusts that comprise the top and bottom. Determine whether you wish to flute or crimp the edges, and then continue with the corresponding step.
Simply a standard utensil is sufficient to crimp the pie's edges. Supine your index finger atop the fork and apply pressure to the periphery of the crust, extending the tines along the circumference of the pie crust.