NOTES FROM THE TEST KITCHEN

MAKING A DOUBLE-CRUST PIE

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1. Loosely roll the chilled top crust around the rolling pin, then gently unroll it over the filled pie crust bottom.

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2. Using scissors, trim all but ½ inch of the dough overhanging the edge of the pie plate.

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3. Press the top and bottom crusts together, then tuck the edges underneath.

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4. Crimp the dough evenly around the edge of the pie, using your fingers. Cut vent holes attractively in the center of the top crust with a paring knife (drier pies only require four vents, while very juicy pies require eight vents).