Double the ingredients for the shortcrust pastry. Before placing the filling inside the pie plates or dishes, roll the pastry and place it on the bottom and sides of the dish. Use your fingers to pinch it together tightly. Prick the bottom and sides with a fork before spooning in the filling and adding the top piece of pastry. Use a fork to crimp the edges of pastry together, slice an "x" on top to vent steam, then egg wash and bake as directed. Eat from the dish or carefully remove the pie. This will bake best in mini metal pie plates.