the top crust would be the disc of crust that covers the apples in an apple pie. When I make it, I cut 1 heart shaped hole in the center and 5-6 small circle holes around the heart hole for venting. other just make a lattice topping. once the crust in in plaace over the apples, I use a pastry brush to get the milk spread in a thin layer, just enough for the sugar to stick to something. Then I dust the top milk coated crust with granulated sugar. Then I bake until bubbling. typically at 375-400 as I like lighter brown crusts.
Step one it to put flour in bowl, add salt and possibly sugar. stir with fingers or fork to mix in salt. Add fat, shortening, butter, lard, ...Personally I find the butter must be precut to help with the next step. Once the fat is in the bowl, place fingers in the flour in the bowl and gradually work in the fat, as long as your fingers stay flour coated, the fat won't stick to your fingers. once the flour is mixed with the fat it should be grainy looking like sugar coated peas, it should not be over mixed. next is the messier part of gradually adding the water. First make a miniature funnel shapped area by scooting the flour fat mix to the bottom and sides of the bowl. Add 3/4 of the water called for as humidity in the air can change the amount needed. gently pour the water into your funnel area. using your flour but dry hands slowly mix flour from the sides into the water. as long as your hands stay between the bowl edge and the flour, you won't get too much o a sticky feeling. if more water is needed add it. the pie crust should not be super moist / sticky unless it is really hot in the kitchen. once the pie crust dough is made, cover and place in fridge for 10 minutes while you prep the rolling area. LIGHTLY flour dust the rolling area. roll out the crust but only roll in two directions to prevent overworking the gluten in the flour. I ten to roll away from me about 3-4 rolls then from right to left about 3-4 rolls. I typically end up with a square. once the crust is in the pie place I fill with the fruit and such. Then I roll out the next square and top the pie. Then crimp and trim the edges / add venting, top with milk + sugar and here is the part my children love. I take those scraps and re-roll them out. I top with butter , cinnamon, and sugar. I then roll into a log and bake as a treat for the children. I bake the log while the oven is preheating so no set time just until it looks done. Then the pie goes in. and the children stay still long enough to snack on the cinnamon log.
