Cookbook:Pie Crust Edges

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Cooking techniques

The edges of pie crusts may be shaped in a variety of ways for an attractive finish.

Types

Simple Fork Edge

  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 Edge

  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 Edge

  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.
  • A variety of fluted crust
  • A second variety of fluted crust
This article is issued from Wikibooks. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.