- If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time.
- To easily transfer pastry to baking pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully.
- Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.