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A honeycomb pie crust is an attractive alternative to a lattice and is also a much easier task. The honeycomb effect is created with a small round cutter but you could use other shapes and sizes for a different look. The leftover cut outs can be used to decorate the edges of a pie.
Dust the work surface and rolling pin with flour
Roll the pastry to a thickness of about 0.5cm. Turning the pastry by 90˚ as you are rolling will help keep the pastry even
Cut circles out of the pastry with a small cutter, make sure to only cut to the size of the circumference of the pie lid
Roll the pastry up onto the rolling pin and carefully layer over the pie, pushing down the edges to seal
Trim the edges of the pastry with a small knife
You can use the cutter to decorate the edges of the pastry by cutting out semi circles all the way around or alternatively use the cut out pieces of pastry
Brush the pastry with egg wash
Bake in a hot oven until golden brown and crispy
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