Points to remember
Cover the top of your pie with pastry. Pick up the pie in one hand and use a small sharp knife in the other to trim away excess pastry.
For a really simple neat finish, use the tines of a fork, pressing them all the way around the rim of the pie dish.
For a classic crimp, use one finger to push the pastry down towards the outside of the dish. Pinch around that finger with the finger and thumb of your other hand to create a scalloped effect.
Make a ‘wave’ pattern, by pushing your two slightly spaced forefingers fingers into the pastry at an angle, all the way around the edge of your pastry.
For a more unusual finish that works well with puff pastry, cut a fringe with a knife around the edge of the pie on the rim of the dish. Fold over alternate strips of pastry to give you two concentric circles.
Brush the pastry with beaten egg yolk, make a small steam hole in the centre and cook in a preheated oven.