How to assemple a pie like a pro
To make a pie from scratch, cut two rounds of pastry for each pie following the dimensions in the recipe
Use a bowl or a plate as a guide
Gently ease the larger round of pastry into the pie tin
Spoon in the filling and brush the edges of the pastry with egg wash
Place the smaller round over the filling, pressing the edges to join
You can use a fork to crimp the edges
With a small knife, cut a slit in the top of pie to allow the steam to escape
