Whether you're using my Easy Pie Dough or Stella's Old-Fashioned Flaky Pie Dough, the steps for rolling it and shaping it into a sealed double-crust pie are identical*: Roll the dough, fill it, cover it, trim it, crimp it, egg wash it, and bake it. Ta-da!
*Why might you pick one over the other? Glad you asked. Here's an explanation of the differences between the two doughs!
Okay, so it's not quite as simple as that—there are a few little tricks along the way, and learning them can make for a more successful, prettier crust. Hopefully the video above will lay it all out for you. (And while you're at it, you might as well make my apple pie filling!)
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.