We use cookies on this website to help us improve your experience. By continuing to use the site, you consent for us to use cookies.

Find out more about cookies, what we use them for and how to disable them, on our cookies information page

Covering a pie dish

Perfect your skills with more pastry making techniques

There are thousands of ways that you can use your pastry in a pie once it's cooked, from a hearty steak and kidney pie with a light puff pastry topping, to a deep filled chicken and vegetable pie. If you're planning to make a pie with pastry covering the top only, have a look at our tips on how to cover a pie dish.

  • Draping pastry over pie dish

    Roll the pastry out on a lightly floured surface with an extra 2 inches around the pie dish. Place your filling inside the dish ensuring that the majority lies in the middle. Mositen the rim of the dish with water. Lift the pastry using your rolling pin and drape over the pie dish.

  • Removing excess pastry from around pie dish

    Seal the edges of the pastry by pressing gently all the way around the dish. Use a round edged knife to trim off any excess pastry.

  • Brushing pie pastry top with milk

    Cut a slit into the top of the pastry to allow steam to escape. Brush with milk or egg wash to glaze.