Part 4/6:
After re-rolling the leftover scraps, Brittany prepares strips from the remaining two pie crusts that will be used for a lattice top. She demonstrates efficient cutting by splitting each crust down the middle both vertically and horizontally before cutting the strips in half to ensure they are the right size.
For assembling the mini pies, Brittany brushes the edges of each crust circle with an egg wash, made from one whole egg mixed with one tablespoon of water. This step is critical for sealing the pies and preventing the filling from leaking out.