Moisten the edges of the pie so that the dough is well glued. Water can moisten the fingers, then the dough will not stick to hands.
Use the classic method to stung the edges of the pie when you have a base (it you are putting the filling and "cap" is a thin cake made of dough, which is served basis with stuffing.
Take the thumb and forefinger of the region and strongly press them to each other. Repeat this procedure along the contour of the pie. Pie happens almost without borders.
Semipelite the edges first, as described above, but leaving the edges of the same length. Take the edge between two fingers (thumb and forefinger), pull up slightly and push diagonally to the base of the pockets. You will get something like the bent loops.
Take the next part of the province (it will protrude above the bent loop) and likewise press it to the base of the pie. Repeat this procedure around the circle. You get stung the edges of the pie's hair.
Semipelite the edges of the cake first by the usual method, leaving edge in 2 cm high. Then fold the edges and press them only on the basis. You'll have a small border, which will perform the function of cake decorating.
Roll the rectangular dough, put it in the middle of the pellet filling. Wrap the edges up and fold them into an envelope.
Semipelite the edges of the cake gently from the centre to the base, bonding two adjacent sides by pressing with your thumb one side and forefinger on the other. Flip the cake and send to bake. You have mastered another method of creating the pie.