I actually like to work with the 2 crusts being of equal size, because I prefer to have the top crust large enough to fold the top crust edge underneath the bottom crust edge. Then I pinch and flute the edges together tightly. This prevents the spillage that may ooze out of the pie unto the crust edges, which I don't think looks all that pretty when it soils the edging. But, when it comes to pie appearances, nobody is wrong!!! A homemade pie always looks good!!

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