Use a sharp paring knife to divide your pie dough into quarters –– a dull knife will tear your dough instead of cutting it.
Pie Prep
Place the filling off-center, flatten it out a little and leave room on the edges for crimping –– you’ll probably need less filling than you’d think. Brush the edges with a little egg wash.
Pinch Makes Perfect
Fold the other half of the dough over the filling, and hold the triangle up so the filling is in your hand and the open ends are facing out. Pinch the ends together, making sure to push out any air bubbles.
