How do you finish the edge of a pie crust?

Fluted Pie Crust Edge Take the index finger on the other hand and place it on the inside of the pie crust between your two pinched fingers. Gently press your pinched fingers into the index finger on the other hand. Repeat the process all the way around the pie crust edge.

How do you seal pie pastry edges?

Fold the overhang under so that the top crust folds slightly over the bottom crust. Fold both crust under so they are flush with the rim of the pie plate. Crimp the edges to seal the crusts. If you prefer a thinner edge to your crust, leave less overhang on the top and bottom crust when trimming.

What are 3 tips for rolling out your pie crust successfully?

Place well-chilled dough on floured counter and sprinkle lightly with flour. Place tapered rolling pin in center of dough with ends at 9 o’clock and 3 o’clock and roll dough outward from center to edge, applying even, gentle pressure.

How to make a special edge on a piecrust?

For a double-crust pie, fluting the edge helps secure the top crust to the bottom crust. Place a finger against the inside edge of the pastry. Using the thumb and index finger of the other hand, press the pastry around the finger. Continue around the rest of the pastry’s edge.

What’s the best way to make pie crust stand up?

Fluted Pinched Edge. Trim crust overhang to 1 inch. Fold overhang under and pinch to make the edge stand up. With the thumb and index finger of one hand, pinch the outside edge of the crust while pressing from the inside with the index finger on the other hand.

Can you use a double crust for a piecrust?

These pie crust edges will work for recipes calling for a single-crust pastry. If you’re making a fancy pie crust such as a braid, circle, or leaf shape, make an extra half batch of pastry dough for the cutouts so you don’t run out mid-decorating. For covered pies and lattice piecrusts, you’ll use a double-crust recipe.

What’s the best way to crimp a pie crust edge?

For a slightly more modern look, choose this large scallop edge. Bend the index finger on one hand and use the middle knuckle of the bent finger to push the inner edge out while the thumb and index finger of your other hand push the outer edge in. This creates large, pretty scallops.