5. Using a biscuit cutter or a small bowl that is between 4” and 5” in diameter, cut circles out of the dough. You should be able to get about 5 from each pie crust, then you can re-roll the scraps to get a few more.
8. Pick up two opposite edges of the pie crust circle and bring them together at the top. Think of how you would hold a taco! This helps to keep the filling away from the edges while you seal them. Then gently press the edges together, starting at the top and working your way down to the sides.