Repeat the above steps with
the other piece of dough.
Repeat with
the other piece of dough.
Repeat with
the other pieces of dough.
Brush the rim of the crust with the egg wash, place
the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers.
Invert the dough onto a peal (if using a stone) and put into the oven, or place on a floured baking sheet, repeat with
the other piece of dough, and place in oven.
Roll out
the other piece of dough, adding more flour as needed to prevent sticking, to a 13» round about 1/4» thick.