This last pie (the perfect one on top) I made had more than usual dough hang over. I trimmed it like I always do and then decided on a whim to fold the top dough under the bottom dough before crimping it.
Now to you pie experts out there this may seem like a no brainer – but historically I just crimp or fork the dough together as I always thought that was enough of a way of sealing the top and bottom. Apparently I was wrong.
Just out of curiosity – how many people knew this and never have bubbling over pies?