Difference between revisions of "Pie Crust Edges"
RealRecipes (talk | contribs) m (1 revision: 2) |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 13: | Line 13: | ||
# Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist. | # Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist. | ||
| − | [[Category:Recipes | + | [[Category:Pastry Recipes|Pie Crust Edges]] |
| − | |||
Latest revision as of 14:56, 9 May 2012
Pie Crust Edges
Simple Fork Edge
- Fold overhang under and press down with your fingers.
- Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan.
Fluted Edge
- Fold overhang under and pinch to make the edge stand up.
- 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
- Fold overhang under and pinch to make the edge stand up.
- Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist.
