Page 263 - Turkey Book from Meathead

7| Adding the top crust. Combine all the remaining dough. Dust the work surface with flour again, and cut the dough into four equal parts. Roll it out as before, then place each piece on top of a bowl. You can either let it simply hang over the edge or roll it back until it is resting on the edge and make it look nice by crimping or mushing the tines of a fork down on it. If you want to get fancy you can paint the dough with a thin layer of milk or egg white to help it brown. Poke about 6 small holes in the surface with a fork or an ice pick to let the steam out.
8| Bake. Put the pies on an upper rack where the heat from the top of the oven will darken and crisp up the crust. Put aluminum foil or a pan on the rack below the pies to catch drips. Bake until the crust is golden on the edges and you see steam coming out from under it, about 40 minutes. The actual cooking time will vary depending on how deep your bowls are. Remove from the oven and serve, but don't let anybody take a bite for about 10 minutes or else they will scald the roof of their mouth and talk funny for at least a day.