How to Layer the Top of Pie Crust

Pies with two crusts are easy to make.

Pies are made to either have one crust or two. Single-crusted pies, like chocolate cream or lemon meringue, are created by lining a pie dish with pie crust and baking it briefly before filling. Both crusts of a two-crust pie are usually baked together with the filling. The top layer of a pie crust is easily added and can be as simple or as decorative as the baker desires. Does this Spark an idea?

Print this article

Pie dough
Rolling pin
Knife
Fork
Coarse sugar (optional)

Instructions

- 1
  
  Make enough pie dough to make two crusts. Generally, pie crusts are made of flour, shortening, water and a pinch of salt. Divide the dough in half, roll it out into a circle and lay it in the bottom of a pie pan, pressing lightly. Pour in your pie filling.
- 2
  
  Roll out the remaining half of the pie dough, creating a circle.
- 3
  
  Gently fold the dough for the top crust in half.
- 4
  
  Lay the top crust onto the pie, matching up the edges.
- 5
  
  Unfold the pie crust, so that it covers the entire pie. With a knife, trim off any pieces that overlap or are jagged.
- 6
  
  Pinch the edges of the top and bottom crusts together. Doing so will keep the pie juices from flowing out into your oven. You can use your fingers or the tines of a fork to make the edges more attractive.
- 7
  
  Pierce the top crust with a knife or fork. This will vent the pie, allowing the steam to escape and prevent the top crust from rising too far above the ingredients.
- 8
  
  Decorate the top crust. You can do this by adding small cutouts of extra pie crust to the top, or sprinkling it with coarse sugar.

Tips & Warnings

Chill the dough before rolling it out; cold dough is easier to handle and will result in a flakier crust.
You can also add the top crust by rolling it up over a rolling pin and unrolling it onto the pie.