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Once you’ve mixed and rolled out a beautiful pie crust, you simply need to add the finishing touches. A pretty crimp can take a pie from ordinary to extraordinary, and it’s easy to master. We have five techniques that we like to use to add a little extra finesse to our pies. Just watch how it’s done and practice to find which technique works for you. See all five methods in our tip video.
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Instructions: Begin by trimming the edge of the crust 1” wider than the pie plate.
For the first three methods, fold the edge of the crust under itself to create a tall lip.
Method 1: The standard finger crimp – Using the pointer finger of one hand and the thumb and pointer finger of the other hand, press to make even indentations along the entire edge of the pie crust.
Method 2: The pinch crimp – Using the pointer finger of one hand to hold the crust in place, pinch even indentations along the entire edge of the pie crust using the thumb and pointer finger of your other hand.
Method 3: The rope crimp – Using the inside of your thumb and knuckle of your pointer finger, grab hold of the pie crust and squeeze gently to create a raised ridge. Move your hand over an inch or two and repeat, continuing around the entire edge of the crust.
For the next two methods, flatten the lip of the pie crust.
Method 4: The scallop crimp – Using the tip of a spoon turned upside down, press gently against the crust to make two small indentations, one set slightly back from the other. Moving to the right, repeat the pattern around the entire edge of the crust.
Method 5: The standard fork crimp – Using the tines of a fork, press gently around the entire edge of the pie crust to make a pattern.
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