In a double crust pie, why is it important to seal the top and bottom crusts?

Sealing the top and bottom crusts of a double crust pie is essential to prevent the leakage of filling. When the pie is baked, the filling can release moisture and steam, which, without a secure seal, can escape through any gaps in the crust. This not only threatens the integrity of the pie but can also create a mess in the oven. A well-sealed pie ensures that the filling remains contained, which helps maintain the desired texture and consistency of the pie. Furthermore, sealing helps create a barrier that supports the formation of steam inside the pie, contributing to the cooking of the filling. This process enables the flavors to blend and intensify, ultimately resulting in a more delicious finished product.

While enhancing flavor, creating a decorative edge, and ensuring even baking are all important aspects of pie-making, the primary function of sealing the crusts is to keep the filling from leaking, thus preserving the structure and quality of the pie.