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On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie plate (no more than 1 1/4-inch deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes.
I always make one big pie and serve it sliced, but you can make smaller pies, which are slightly easier to transport for picnics or packed lunches, if you like. Preheat the oven to 200°C/180°C Fan/Gas ...