Cookbook:Pie Crust Edges

Pie Crust EdgesEdit

Simple Fork EdgeEdit

  1. Fold overhang under and press down with your fingers.
  2. Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan.

Fluted EdgeEdit

  1. Fold overhang under and pinch to make the edge stand up.
  2. With the thumb and forefinger of one hand, pinch the outside edge of the pastry, while pressing from the inside with the forefinger of your other hand.

Rope EdgeEdit

  1. Fold overhang under and pinch to make the edge stand up.
  2. Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist.
Last modified on 12 December 2006, at 19:48