At the start of this project, when it came to finishing pie edges on a double crust, I did what I think most of you do -- I pressed the top and bottom together and then folded under the dough.
However, looking at various pie recipes online, I noticed that it appeared that some people have done something opposite. Call it an optical illusion but I decided to try folding the crust over rather than under.
I think this visually makes the pie more interesting and keeps the excess dough on top of the pie where it can crisp nicely.
Any who...just a little something I thought I'd share with you. I still fold under single crust pies and, when I get bored of this, I may return to folding under my double crust pies. But let me know what you think.
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