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PREPARE THE EDGES OF THE
PIE OR TART CRUST: |
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Preparing the edges of the pie
crust or tart
serves several purposes: it extends the
capacity of the pie so there is less risk of the filling overflowing, it
provides a thicker pie rim so it is less likely to burn and adds a nice
finishing touch.
1. Trim the
excess dough around the edge of the pie using kitchen shears, which I find
the easiest to use, or a sharp knife. It usually works out to be an inch
overhang for both a one-crust and a two-crust pie and 1/4-inch for a tart
pan, but test a small part before cutting to make sure it isn’t too short.
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For a one-crust pie,
fold the excess dough underneath itself at the pie pan rim and even with
the lip making a double layered edge. the next step you will do is to
finish the pie crust’s edge which makes a nice design, instead of just
leaving the dough hanging. Always
chill after fluting and before filling. Place, covered with plastic wrap,
in the refrigerator for 1 to 2 hours, preferably for 24.
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For a two-crust pie,
after putting the crust over the filling, pinch the edges together and
fold the
edge of the top crust under the bottom crust and
flute it
closed with your thumb. Cut steam vents.
It is not necessary to chill a double-crust pie again
after fluting and before baking. |
 QUESTION:
What is crimping?
ANSWER: Crimping is the way in which a double-crusted pie is sealed
around the edges. |
2. Right before baking, on both the top and/or rim of the crust, lightly
brush with egg wash or finish with a festive topping of lightly brushed milk
and then, sprinkle with sugar. Protect
the edges of the crust which burn easily during baking: take 3 large pieces
of foil and overlap them in the middle, showing all six edges, like a star
without pointed ends. Place the filled pie into the center. Gather pieces up
the sides of the pie pan, covering the edge. |
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Chill the dough, if a
single crust pie, after forming it in the pie or tart pan, and after
fluting, for 1 to 2 hours, preferably overnight) before
filling
or
blind baking.
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EDGE TYPES: |
SINGLE CRUST PIES |
DOUBLE CRUST PIES |
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Pressed Edge: Use for a
one or two-crust pie. This
is the easiest fluted edge to make.
First pinch the edge of the crust, and then
seal it with the tines of a fork pressed into the rim of the dough. Try not
to press all the way through to the pan's rim. Repeat the pattern all the
way around the edge of the pan. |
TWO WAYS:
| The markings can be criss-crossed
at an angle: First, press with
the tines pointing to the left. Rotate the pan slightly. Then press
with the tines pointing to the right. |
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| The markings can be vertical to
the edge of the pie pan: What
you do is pinch the crust, then take a fork and seal the edges of the
crust by holding the fork on the edge, with the tines toward the
center, and pressing down firmly, while pulling the fork towards the
outside. Do this all around. It seals it really well, and makes the
pie pretty. |
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After placing the top
crust, do the edge. Same as one-crust.
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Scalloped
 Edge:
Use for a
one or two-crust pie. This
is the most commonly used finished edge. |
To make, take your right thumb and index
finger, hold them slightly apart in a "v". Press against the outside of the
wall of dough towards the center while at the same time, press your left
index finger in between the "v" on the other side of the dough. For the next
one, place the left side of the "v" in the right indentation of the previous
"v" and press against the left index finger on the inside. Repeat all the
way around to make a scalloped edge. Don't press too hard; you only
want to shape the dough, not stretch it. Do this all the way around the rim.
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After placing the top
crust, make the edge. See one-crust instructions.
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Rope Edge: This is a
pressed edge which looks like an actual twised rope. |
Position thumb and right
hand over the rim at a 45 degree angle. Press side of left index finger
against the side of the thumb, and squeeze gently. This will form a
diagonal ridge on the rim. Continue all the way around the pie.
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After placing the top crust, make the
edge. See one-crust instructions. |
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Twists: Two strips are
twisted over and under one another to create a beautiful edge. |
Roll out dough scraps, then trim the edges
to make 5-inch squares. Cut five 1-inch wide strips, lengthwise down the
center. Don't cut through to the ends; strips are easier to twist when
connected at one end. Twist strips with an "over-under" motion. At the end,
place a drop of water or egg wash on the inside of one of the ends and
lightly press both together. (The water will act as "glue"). Egg wash the
rim and lay two twists around the edge, end to end, pressing lightly into
place.
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After placing the top crust, make the
edge. See one-crust instructions. |
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Tabs: When complete, tabs look like
fringe all the way around the pie. With every other tab, one points up and
the other down. |
Tuck the edge under itself like a collar,
all the way around the pie. Then with kitchen shears, cut 1/4-inch all the
way around about a 1/2-inch apart. Fold every other tab so it's at a 90
degree angle to the crust. For down tabs, pull the other ones gently over
the edge of the pie tin. |
After placing the top crust, make the
edge. See one-crust instructions. |
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DECORATIVE SHAPES: |
SINGLE CRUST PIES &
TARTS |
DOUBLE CRUST PIES
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Decorative shapes are fun to make.
Click here for pastry scrap recipes. |
Use with a
one or
 two
crust pie.
Best with a 2-crust one.
If the cut-outs lose their shape
after baking: when going into the oven, the crust wasn't cold
enough, and the oven wasn't hot enough (fully preheated). |
| Don't form the scraps back into
a ball or re-roll.
Place flat on a cookie sheet, cover with plastic wrap and save in the
refrigerator until well chilled and somewhat stiff.
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| Cut out shapes with a knife or
with a cookie cutter. Place the cut-outs on a cookie sheet and
chill for 10 minutes. |
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| For a one-crust pie: Brush
cutouts lightly with cream, half-and-half or milk and sprinkle with
sugar. Bake at 425 degrees F on a cookie sheet for 12 minutes.
Place on top of baked fruit pie. |
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See one-crust
instructions. Do not
pre-bake the shapes. |
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After putting on the
top crust and fluting the edges, place the cut-outs. Take water
and moisten the spot where the decoration will be placed.
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Gently press the
shape into place. |
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Make sure there are
vents.
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LATTICE TOPS: How to
Make |
SINGLE CRUST PIES &
TARTS |
DOUBLE CRUST PIES
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Use for a
two-crust
-- the second crust being the lattice. |
Not Applicable
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After filling a single-crust pie, lattice
tops are best used when there are fruit fillings. |
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VENTS |
SINGLE
CRUST PIES & TARTS |
DOUBLE CRUST PIES
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Vents or slits are done
on the top crust to let steam and juices escape during baking. |
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Use with a
two-crust
pie. |
Not Applicable |
BEFORE placing the top crust and
fluting or decorating the edges, cut vents while the pie crust is still
flat. Cut about 5 to 6 vents with a
sharp knife spaced around the top.
| PIE
BIRDS: These little ceramic devices serve as steam vents, reducing
boilover. While you are assembling your pie, place the pie bird in the
center of the pastry shell and fill in with the fruit mixture, top
with the top pastry so that the bird's head is extended. Bake as
directed in recipe. |
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FINISHES FOR A GOLDEN BROWN CRUST |
SINGLE
CRUST PIES & TARTS |
DOUBLE CRUST PIES
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Golden brown finish |
Brush edges of pie crust
or cut-outs with egg wash (1 large egg beaten with 1 to 2 teaspoons water)
or cream or half-and-half (milk will work, too, but the others are better).
See double crust pies for details. |
Do not glaze (sugar and water
or strained preserves) the top of a pie.
Although it will make the pie look shiny and very appealing, it seals in
moisture and keeps the dough from breathing. It makes a tough crust.
| Brush first with
egg wash and then use a light dusting of 1 - 2 teaspoons of
sugar. |
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