"After placing the crust in your pie tin or dish, cut the second pie crust round into strips. Then use those strips to build up the sides of the crust to create a thick, tall edge. Use your fingers rather than a spoon to shape the pie crust. Roll the edges slightly downward, towards the inside of the pie. This will give the crust a rustic, homemade appearance."
"Then add your filling to the bottom pie crust and get out your second package of pie crusts. Place the first pie crust round over the top of the filling, and then cut the second into strips. Use these strips of dough to make sure that the top crust reaches the edges of the pie plate and joins up with the crust edges that you formed. Press down gently on the two halves of the crust to seal them together."
Use two packages of unrolled store-bought pie crusts to make a pie that looks homemade by building up the edges and shaping them by hand. After placing one crust in the pie tin, cut the second crust into strips and press the strips along the sides to form a thick, tall edge. Roll the edge slightly downward toward the inside to create a rustic appearance. For double-crust pies, cut the second crust into strips to ensure the top reaches and seals to the formed edge. Brush with an egg wash of two egg whites and one tablespoon water and sprinkle coarse sugar before baking.
Read at Tasting Table
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