How to make a double crust pie

Split your pie dough into two pieces, one slightly larger than the other.

Roll each piece into a circle.

Place the smaller circle on a sheet of parchment and set aside.

Place the larger circle into your pie plate and press it gently into place.

Scoop your filling into the prepared crust.

Fold the top crust into quarters, and lay it atop the filling, with the right angle of folded crust positioned directly in the center of the pie. Unfold the crust into a circle.

Trim the edges of the top crust, leaving a 1” overhang.

Seal the edges by pinching the top and bottom crusts together.

Fold the edges under themselves to create a tall lip.

Crimp the edge of the crust, brush the surface of the top crust with 1 egg beaten with 1 tablespoon cold water, and finish with a dusting of sparkling sugar.

Cut a decorative vent in the top crust to allow steam to escape.

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