Home › Pastry and Cookies › Single Crust Pie

Single Crust Pie

Roll the dough larger than the tin. Place carefully over the tin, as crust shrinks in baking. Flatten the crust to tin to press out air. If it is to be filled after baking, prick with fork. If for single crust pie, build up ridge to make greater depth and groove or "flute" the ridge in order that heat may stiffen more quickly.