Now trim the excess pastry using a sharp knife.

Trim around the edge of the pie dish with a knife to cut off the excess pastry, reserving the trimmings.

Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge.

Allow any excess pastry to hang over the sides of the basin.

Run a rolling pin over the top of the ring and pull away the excess pastry at the edges.

Fold excess top pastry under and crimp the edges.

Trim any excess pastry and lightly prick the base of the tart and set aside.

Press down the edges to seal and trim off the excess pastry.

Trim excess pastry to 1/2 inch from edge, then roll it under.

Whenever Anne makes a pie, she uses the excess pastry to make turn-overs.