Use strips of pastry trimmings to make an extra edge on the pie dish before covering the pie with the lid. This will give the finished pie a professional look.
-Roll out the pastry lid so that it's larger in diameter than the pie dish.
-Trim strips from the pastry the width of the rim of the dish. Brush the rim of the pie dish with a little water, then cover the whole rim of the dish with the strips of pastry.
-Brush the pastry rim with water.
-Using a rolling pin, gently roll the remaining pastry around the rolling pin and lift it from the work surface. Unroll the pastry lid over the pie.
-Trim away the excess pastry then press down the edges of the lid to seal the pastry trimmings to the lid.
-Use the tip of a sharp knife to create a steam hole in the centre of the pie.
Chicken and leek pie
Steak pie
Game pie
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