The top crust of your pie should look seamless―but that's not always the case.
Problem: The pie dough ripped while you were rolling it out. You patted it back together, but the top of the pie now resembles a patchwork quilt.
Solution: Lightly brush the dough with ice water, sprinkle it generously with granulated or turbinado (coarse) sugar, and press gently so the crystals adhere. Then bake.
Next time: Rips occur when pastry dough lacks moisture. When dough has been rolled and starts to tear, brush the surface lightly with water, folding it in half twice to form a quarter-circle, then wrap the dough in plastic wrap and refrigerate it for an hour. Then unfold and reroll it on a lightly floured surface. If it sticks to the countertop, roll it out onto plastic or parchment paper.