Here is a great trick for that difficult stuffed pie edge that some of you might want to try. Make the bottom crust slightly larger than is indicated on this site. So it drops over the edge of the pan. Make the top crust slightly larger also. After placing the top crust on and pressing down to form an edge, USE A ROLLING PIN around the edge to seal the two layers together. You could wet the seal first with a bit of water or oil, but it really isn't necessary. Makes a beautiful finished product and is SOOOO much easier.