How to Cover a Pie with a Pastry Lid
Knowing how to cover a pie with a pastry lid allows for the proper sealing in of moisture and an even, crisp texture to your pastry. The following ‘how to’ shows you the easiest approach to this.
1- Roll out. Roll out the pastry lid so that it’s larger in diameter than the pie dish.
2- Trim strips from the pastry the width of the rim of the dish.
3- Moisten pie dish and line rim. Brush the rim of the pie dish with a little water, then cover the whole rim of the dish with the strips of pastry.
4- Moisten the pastry rim. Brush the recently laid pastry rim with water.
5- Use a rolling pin to lay it out. Using a rolling pin, gently roll the remaining pastry around the rolling pin and lift it from the work surface. Unroll the pastry lid over the pie.
6- Trim the excess. Trim away the excess pastry then press down the edges of the lid to seal the pastry trimmings to the lid.
7- Make a steam hole. Use the tip of a sharp knife to create a steam hole in the centre of the pie.
Should you have any excess pastry, try simple decorations such as shaping into leaves or an outline of the animal from which the meat for the filling has come from.