Things You'll Need:
- Favorite pie recipe
- Pie crust, enough for top and bottom crust
- Pie plate or pan
- Rolling pin
- Flour for dusting
- Crimper, if desired
- Small paring knife, if desired
- Fork, if desired
- Small fluted ravioli cutter or pastry wheel, if desired
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Step 1
Assemble and prepare the ingredients for the pie.
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Step 2
Roll out the bottom crust of the pie and lower it into the pan. Make sure that there is enough pie crust for the edges so roll the dough large enough for the pie pan edges.
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Step 3
Fill the bottom pie crust with the ingredients. Double pie crusts need to be relatively level to ensure even cooking, so don't just pile a large amount of sliced apples, for example into the center. Spread out the filling as evenly as possible.
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Step 4
Roll out the second pie crust to a little large diameter than the bottom crust. With a small amount of water, lightly moisten the rim of the bottom crust and place the top pie crust over the pie filling.
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Step 5
Trim the crust evenly surrounding the pie with a small paring knife, and using your fingers press together. Either using your fingers, a pastry crimpler or a fork, crimp to seal decoratively the pie crust edges.
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Step 6
Vent the top of the pie using a knife or a fork. This will let out the steam so the pie doesn't get soggy and so the pie doesn't bubble up trying to let out built up steam.
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Step 7
Bake the pie in the recommended oven temperature of the recipe. Double pie crust take about 45 minutes to cook at a temperature of 350. Double pie crusts are often baked in a very hot oven first for about 15 or so minutes depending on the recipe and filling, such as a temperature of 450, to ensure the setting of the crust.
