Covering a pie dish

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.

• 

  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.

• 

  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.

• 

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

• Handle the pastry as little as possible to avoid toughening, drying out and hardening.
• Don't add too much water or your pastry might shrink during cooking.
• Leave your pastry to rest for at least 20 minutes – this gives the gluten time to become more elastic.