The Art of French Pastry

Using the tip of a paring
knife, mark the sides and
top of the dough with a
herringbone pattern,
cutting 1-inch lines at a
slant at ½-inch intervals.
Cut out two ¾-inch
circles of dough from the
top of the pie and, using
egg wash, glue the 2 puff
pastry rings around the
holes (SEE FIGURE 4). Cut
two 4-inch-long × 2-