Fill the pie

Line a pie dish or pan with pastry dough, then pour in the filling. Because most fruits shrink as they cook, don’t be surprised if the filling is a few inches above the pie dish rim. 

Cover with the top crust

Carefully slide the top crust over the filling, making sure to center it. Alternatively, if your dough is soft enough you can fold it in half or quarters, center it on the filling and unfold. You should have a slight overhang. 

Seal and make a decorative edge

Using a sharp knife or kitchen scissors, trim the pastry, leaving a 3/4-inch overhang. Roll the overhang over itself to create an edge. Embellish the dough and sprinkle with sugar, if desired.

Create steam vents

Using a paring knife, cut 3 or 4 slits in the center of the top crust. This allows the steam to escape while the pie is baking.