How to make the pie crust from sticking

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

Need
Prepared pie dough Cake tray Cake filled Roller.

 

pie crust

 

Instructions

1
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.

2
Roll the dough into the roller disco to transfer it to the pie plate.
3
Roll up on the tray and gently unrolled dough on the tray so that the edges hang evenly around the whole tray.

4
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).

5
Pour the filling into the mold, spreading it evenly over the center of the pie crust.

6
Dip your fingers in water and moisten the edges of the bottom crust.

7
Place remaining dough disk on top of the filling so that it hangs over the edges, slightly more than the bottom crust over.

8
Folding the edges of the top and bottom under the bark mass that match the circumference of the tray.

9
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.