Final assembly
01Roll out top pastry to desiredsize circle, ensuring you have plenty of overhang to seal bottom crust. Brush edge of bottom crust with water.
02Cut a decorative shape from centre of circle. Roll up circle around pin, then unroll to drape over filled pie, centring it.
03Trim edge of top crust so it extends about 1/4 inch (5 mm) beyond edge of bottom crust.
04Fold top crust over edge of bottom crust, pinching the two together to seal and thin the edge out slightly, lifting to make a raised rim. You want a tight seal here.
05Use the forefinger and thumb on one hand to gently press the raised rim of pastry from the inside toward the outside, while bracing the rim with the other thumb (on the other side of the pastry) to create a fluted edge. Keep the fluted edge angled up and just inside the edge of the plate to reduce spillover during baking.