For a double-crust pie, after adding the filling to the
pastry-lined pie plate, trim the bottom pastry even with the rim of the pie plate.
Cut slits in top crust for steam to escape and place on filling. Trim top pastry to 1/2 inch beyond edge of pie plate. Fold top crust under bottom pastry.
Seal and flute edge before baking.
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Guru Spotlight |
Mary White |