Now roll out your second crust, it is advisable, that you keep this dough in the fridge after you separate it from the bottom crust, and until you are ready to roll it. It is really important with this one that things stay cold this is your top crust, your flakiest crust, and the one that shows. You cannot roll it again, so you need to get it right the first time. TIP: make enough dough for two pies, if you screw up on a top crust, you can take that dough and save it for a future bottom crust and then try again,pie dough can be frozen in a ball or prerolled and frozen. Trust me you do not want to use pie dough that has been rolled out twice for a top crust.
Before you place your top crust on the pie, take a cup of really cold water, and wet the edges of the bottom crust, this will help to seal the crust and avoid leaks. Place your top crust on, the same way as the bottom folding the pie crust, into quarters. Take a sharp knife and trim the top crust about an inch over, the edge of the pie plate.

Now for a quick edge for your pie,flour your hands to keep the dough from sticking, and place one finger on the top of the edge, pressing down slightly, then using two fingers of the other hand, push back and pinch the dough around the finger. I have included a picture as this is more of a visual thing than something to be described.

Once you have the edges sealed, cut slits in the crust add some raw sugar, and cinnamon on top if you want,and bake on a cookie sheet, for however long according to the recipe you are using. Some pies take more time than others.

I truly hope you have enjoyed and learned something from this lesson. Next week we will cover, different edges,filling, toppings, and other things you can do to customize your pie.