To make a beautiful, old-fashioned double-crust pie, follow the basic instructions in this video.
What You Need
- pie plate with rolled out bottom crust
- pie filling
- a second piece of rolled dough
- tap water
- pastry brush
- one beaten egg
- granulated sugar
Follow These Steps
Fold the top crust over
After you’ve rolled the piece of dough that will become your top crust, lift it gently from the top with both hands and bring it toward you, folding it in half to form a half-moon shape.
Tip: Flour your fingertips so the dough doesn’t stick to them.
Fill your bottom crust with filling
Mound whatever fruit you’re using onto the bottom crust in the pie plate. Use a pastry brush to brush the rim of the crust with water. This will help seal the top and bottom crusts together.
Tip: Make sure to pile enough filling into your pie plate to accommodate the shrinkage that will occur as the pie bakes and the fruit cooks down.
Put upper crust in place
Lift the half-moon of dough with two hands and position it over one half of your pie. Lower it gently so that it covers half the pie. Unfold it so it covers the whole pie evenly.
Trim both top and bottom crust at the same time
Use scissors or kitchen sheers to remove the excess dough that hangs over the lip of the pie plate, leaving a 1/2-inch border.
Mold and crimp crust
Tuck a 1/4-inch of the 1/2-inch border underneath itself, all the way around the pie, to form a thicker 1/4-inch border. Crimp the edges of the crust, creating a decorative pattern by pressing your thumb into the outside edge of the dough while pressing back gently with the thumb and forefinger of your other hand from inside the rim. Rotate the pie plate as you go until the pattern goes all the way around the pie.
Tip: To make a different design along the border of the pie crust, press the tines of a fork into the dough at regular intervals.
Brush on one beaten egg and sprinkle on sugar
Dip the pastry brush in the egg and brush it all over the top crust. Top with a sprinkling of granulated sugar, which will caramelize, adding flavor and color and helping the pie crust become crispy.
Slice air vents into the top crust
Using the tip of a sharp knife, make three cuts into the top of the pie crust toward the center of the pie, to allow steam to escape as the pie bakes.