Cookbook:Pie Crust Edges
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Cookbook | Ingredients | Cooking techniques
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The edges of pie crusts may be shaped in a variety of ways for an attractive finish.
Types[edit | edit source]
Simple Fork Edge[edit | edit source]
- 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[edit | edit source]
- 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[edit | edit source]
- 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.
Gallery[edit | edit source]
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A variety of fluted crust -
A second variety of fluted crust
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