Difference between revisions of "Pie Crust Edges"
(New page: == 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 r...) |
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Revision as of 16:29, 22 March 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.
