The top and bottom of a double-crust pie to be sealed to prevent the filling from out between the edges while baking the cake, particularly juicy fruit pies. Several methods to seal the crusts add a decorative element to the finished cake.
Level of difficulty:Easy
Prepared pie dough Cake tray Cake filled Roller.
Divide the dough into two and put each piece into a flat circle floured so that the mass measuring about two inches more than the diameter of the pie plate.
Roll the dough into the roller disco to transfer it to the pie plate.
Roll up on the tray and gently unrolled dough on the tray so that the edges hang evenly around the whole tray.
Trim the edges of the pie crust with kitchen shears so that they hang over the edge of the tray about 3/4 of an inch (1.8 centimeters).
Pour the filling into the mold, spreading it evenly over the center of the pie crust.
Dip your fingers in water and moisten the edges of the bottom crust.
Place remaining dough disk on top of the filling so that it hangs over the edges, slightly more than the bottom crust over.
Folding the edges of the top and bottom under the bark mass that match the circumference of the tray.
Attach the edge of the dough pressing firmly with the tines of a fork all around the cake or mass pushing inward with the forefinger of one hand and squeezing the dough between your thumb and index finger of your other hand to a V-shape Continue pressing the dough around the edge, V spacing about 1 inch (2.5 centimeters) away.