Use strips of pastry trimmings to make an extra edge on the pie dish before covering the pie with the lid. This will give the finished pie a professional look.
-Roll out the pastry lid so that it's larger in diameter than the pie dish.
-Trim strips from the pastry the width of the rim of the dish. Brush the rim of the pie dish with a little water, then cover the whole rim of the dish with the strips of pastry.
-Brush the pastry rim with water.
-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.
-Trim away the excess pastry then press down the edges of the lid to seal the pastry trimmings to the lid.
-Use the tip of a sharp knife to create a steam hole in the centre of the pie.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
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