If you are making a double crust pie, after you have laid the first crust into the pie pan, place the filling inside. Drape the second crust over it. Trim away any excess crust and then seal the edges by pinching them together.

For ventilation (so the steam can escape while baking), cut three or four slits in the top crust or poke some holes in the crust with a fork.

Pie Crust Tools

The right tools can make all the difference in preparing a great pie crust. For example, it can be difficult to cut the shortening into the mix. A pastry blender will make this easier. The curving tines work well with blending shortening into any type of dry mix.

Since dough often ends up sticking to the surface you rolled the crust on, a pastry mat can alleviate that problem. Pastry mats are made of plastic and make lifting the dough off the mat much easier.

You can also use parchment or wax paper. Since wax paper tends to slip around on counters, you can make it adhere to the counter by sprinkling a few drops of water on the countertop before placing the wax paper down.

Rolling the dough can also be tricky. By rubbing some flour on the rolling pin, you can help keep the dough from sticking to it. However, you can also find non-stick rolling pans that make the job even easier (and less messy).

Stoneware evenly and consistently heats whatever is baking in it. A stoneware pie pan will ensure that you get the perfect crust. It will evenly brown the crust and keep it nice and flaky.

Glass pie plates also work great for baking pies. However, you should reduce the oven temperature by 25 degrees if using glass. Don't use a shiny metal pan as they keep the crust from browning properly; instead, use a dull metal pie pan.