All good questions, PJ. The answer depends on what kind of pie you're making and how thinly you roll the pastry for the top crust. For something that typically has a sturdier filling (like Pumpkin Pie), you shouldn't have any trouble slicing perfect pieces. For something like Chocolate Cream Pie, which is quite soft, you'll want to roll the top crust to about 1/8" so that you can cut through the pieces easily. For best results, use a sharp serrated knife and make gentle sawing motions to cut through the top crust without exerting too much downward pressure. It's really not any more difficult to slice than a normal double-crust pie, yet the stunning presentation is so worth the effort!

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