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Joining pastry

I am new to pastry and plan to use some of the ready made bought kind.

But my deep pie pan is much wider than the size the pastry comes in. Do I just lie the pastry sheets side by side in the pan or do I overlap them?

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  1. You might want to lay them on a floured board overlapping and then roll them together--a little water inbetween might help. But if the pastry is not big enough, how will putting two side by side make it big enough in all directions?

    1. I would just overlap them slightly (1/2 inch-ish) and then using your thumb just squash together all along the join. I think if you just put them side by side your filling will leak out.

      1 Reply
      1. re: flashria

        Thanks so much for your good suggestions! I think I will try squashing. The filling will be apple.

      2. whoops..hang on.

        Are you trying to make a pie crust with puff pastry? Phyllo?

        Because they'll make a pretty weird apple pie...better to use the plain old Pillsbury rolled crusts for that (and those fit my 9-1/2" deep dish plate)

        1 Reply
        1. re: sunshine842

          If you are using puff pastry or pie crust, you can roll either out to the dimension you need. It will be thinner, but less likely to leak than if you simply press two pieces together. And if you DO use the "squash" method, use an egg wash on one edge to help glue it to the overlapping edge.

        2. Wet about one inch along one side of one piece of dough, then overlap the two pieces and use something akin to a mini roller (e.g. http://www.kingarthurflour.com/shop/i...) and roll the seam until it is half the overlapped thickness (thickness matches the original thickness of the two individual sheets. Why? Because an uneven thickness of the crust will result in uneven baking and a series of unfavorable bites of thick crust. Not a good thing.

          6 Replies
          1. re: todao

            The brayer is not something a novice baker is likely to have or buy. A tomato paste can or a small glass jar will be a workable stand-in.

            1. re: greygarious

              I actually planned on using puff. I am surprised the bought pastry does not come in a whole range of sizes. Easier that way. After all it's supposed to be convenience food! I think I will have to make a brayer!

              1. re: Mistral

                Puff pastry will work on the top of a pie -- a little unusual, but it'll work.

                Puff pastry on the bottom of an apple pie will become a tightly-compressed block that becomes hard and almost inedible when crushed under the weight of the apples.

                1. re: sunshine842

                  Thanks Sunshine - so what pastry would you use with apple?

                  1. re: Mistral

                    Sable or brisee -- just a regular pie crust - Pillsbury makes a good one if you're not up to trying it yourself.

                    Homemade pie crust is a bit of an art...there's more to it than its ingredient list of flour, solid fat, and salt would indicate, but there are plenty of threads here on Chowhound with great recipes and techniques.