Divide the dough in 2 and roll it into 3 mm – 1/8 inch thick rounds. Put one of the rounds in a greased pie dish, add the filling and then top with the other round of dough. Press the edges closed with your hands on with a fork. If you have any remaining dough, use it to decorate the pie or freeze it. Brush the pie with some milk and sprinkle some salt on the top.