Whether you’re using Kenji’s Easy Pie Dough or Stella’s Old-Fashioned Flaky Pie Dough, the steps for rolling it and shaping it into a sealed double-crust pie are identical*: Roll the dough, fill it, cover it, trim it, crimp it, egg wash it, and bake it. Ta-da!
Okay, so it’s not quite as simple as that—there are a few little tricks along the way, and learning them can make for a more successful, prettier crust. Hopefully the video above will lay it all out for you. (And while you’re at it, you might as well make our apple pie filling!)
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