Assembly & Baking: While waiting for the pastry dough to chill, prepare a board and rolling pin with some flour, ready to roll out the pastry. Once the dough is ready, cut about 1/3 off to place back into the fridge and roll the pastry out to a size just large enough to cover the whole dish, leaving a small amount of overhang. Add the filling, then roll out the remaining pastry into a thin sheet. While you could place this whole sheet over the top, I prefer cut it into strips to be placed over the top of the pie in a criss-cross sort of fashion. This stylistic choice also helps the filling cook more evenly and thicken well. Trim the overhang, brush he pie with an egg wash mixed with another capful of Vanilla, and bake for around 40 minutes; it is ready when the pastry is bronzed and crisp.
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