I have a few tips on making equal portions when baking. I was making ground beef turnovers recently (they are a Lithuanian dish) and needed a better way to get my dough and meat portions pretty much equal.
Form your dough into a ball, then flatten it a bit on a floured board so its round.
In my case I wanted 8 equal portions so sliced it like a pie into 8 pieces.
I did the same with my meat mixture: made a ball, flattened a bit, sliced into 8 pie-shaped pieces.
This did the trick. I didn't have to fiddle with portions like I did in the past. Now they were all pretty much equal.
I could roll them out and fill them knowing they were about the same. You can always roll out a smaller or larger piece of dough as needed.
Now for the crimping. I pressed the dough together slightly with my fingertip. No, I did not use water. It only makes a mess and is NOT necessary since this is pie dough.
Sealed all around with the tines of a fork. And then to trim the edges.......
I used my pizza cutter to trim off the excess dough. Worked like a charm. Brushed them all with eggwash (beaten egg and a teaspoon of water mixed together).
When they were baked, I had a tasty lunch, or snack. I love them both hot and cold as does my family. I haven't made these since I moved here in Oct. so it was a great pleasure to enjoy them again.
Hope you all have a good day.