For circular pies: Spoon about two tablespoons of filling into the center of half of the pastry circles. Place a pastry circle on top of each filling mound. Gently bring the edges of the top pastry down to meet the edges of the bottom circle. You want to ease the top disc around the mixture.
Crimp the edges of the pies with your fingers, a fork, or a sandwich maker tool. Place pies on parchment-lined baking sheet.