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When you learn how to make these pretty pastry edges, you will want to bring your pie and plates to the table for serving to hear the exclamations of delight from your guests. Whether a single or double-crust pie, your filling will be presented in a pretty frame of pastry. Make your favourite single-crust pie pastry. Roll out pastry to line 9 inch (22 cm) pie plate. Trim pastry, leaving a 1 inch (2.5 cm) overhang. Fold edge under to width of pie plate. Gently press down to flatten. Choose one of the methods shown below and follow the instructions. |
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Fluted Edge
- Squeeze pastry edge between thumb and forefinger at an angle. Continue around pastry edge.
Pinched Edge - Have thumb and forefinger of one hand pointing outward towards edge of pastry, and have forefinger of other hand pointing inward towards edge of pastry, in between fingers. Push towards each other at the same time, crimping the edge. Continue around pastry edge.
Pinwheel Edge
- Make 45° cuts at alternating angles to form triangles around entire pastry edge. Remove cut triangles from edge, leaving attached triangles. Fold back every other triangle to stand up.
Cut-Outs
- Make enough pastry for a double-crust pie. Roll out large 1/2 of pastry to line pie plate. Fill as desired. Roll out remaining pastry slightly larger than top surface of pie. Cut out desired shapes from centre of pastry. Dampen bottom of shapes with water using fingertips. Place shapes on pastry and gently press down. Carefully lift and lay pastry over filling. Dampen around bottom pastry edge. Pinch flute edge.
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Reprinted from Home for the Holidays © Company's Coming Publishing Limited |
