How to Make a Pie

Some flour, olive oil, salt and water, a wooden rolling pin and great skills, and you offer your beloved ones any pie you could improvise for!

Step 1: Preparing the Dough Flour, water, salt and a couple of spoons of olive oil are mixed and water gradually added till the dough does not stick on your hands. We leave it for half an hour to settle and we put it on a clean flat surface that has been "dusted" with flour. Using the long cylindrical wooden stick (rolling pin) we flatten the dough rolling the stick on top of it...	Step 2: Flattening the Dough Using more flour, we use the rolling pin to roll the dough around it and press it so it becomes flatter and flatter...
Step 3: Getting the Doug as big as the Baking Pan Trying to better our technique, we somehow manage to get the dough flat enough to be translucent and large enough to cover the bottom of the baking pan...	Step 4: Putting in the Pie Filling We put the dough film into the oiled pan so that there is some of it hanging around it to fold and close the filling in. We prepare another two such dough films. We divide the filling in two and put half of it in. We fold the dough rest in and press lightly...
Step 5: Finishing the Pie We cover the filling already put in with a second film and put in the rest of the filling. We fold in the film left over the pan's edge and brush its top with some olive oil. We put over the pie the third and final film and arrange so that it is "wrinkled" around the edge. We sprinkle a small quantity of olive oil on top...	Step 6: Cutting in the top Film of the Pie Using a sharp knife we cut the pie a couple of centimeters down (less than one inch!) so that the pieces we will eventually cut are already "drawn". If we do not do it at this stage and try to do it when we take the pie out of the oven, the top film will be broken to a thousand pieces...
Step 7: Bon Apetit! We spray the top of the pie with some water and put it in the preheated medium to hot oven. How long it is to be left in depends on the size and thickness of the pie. When the top is reddish we cover it with an aluminum foil to give some extra baking time to the bottom, which should never be in contact with the hot oven surface. It is best if we checked the bottom by pushing a flat tool underneath the pie and lifting it slightly. Bon Apetit!