Crimping Crust
For the best-looking crimped crust, or to avoid having your crust shrink in the oven, freeze the unbaked pie dough before filling and baking (or blind baking). The colder your dough when you get it into the oven, the better it holds its shape.
Decorative Fluted Edges
Fluting the edge of a crust not only adds a decorative touch but also helps keep the filling from bubbling over. Form a stand up rim of pastry of even thickness on the edge of the pie plate and press edges together. This seals the pastry and makes fluting easier.
Here are 6 examples of Fluted Edges for a single crusted pie.
Roped or pinched edge
Place side of thumb on pastry rim at an angle. Pinch pastry by pressing knuckle of index finger down into pastry toward thumb. Ex: top left
Forked or Herringbone Edge
Dip fork tines in flour, then press fork diagonally on to edge without pressing through pastry. Rotate tines 90 degrees and press next to first set of marks. Continue around edge of pastry rotating tines back and forth. Ex: top middle
Scalloped Edge
Hold a spoon so it is facing in and press the rounded edge of the spoon into the crust about ½-inch deep along the edge of the dough. Move the spoon out slightly and press again, forming 2 indention marks. Repeat around the edge. Ex: top right.
Lattice Top Edge
After rolling pastry for top crust, cut into 1/2-inch-wide strips. Place half of the strips about 1/2-inch apart crosswise over first strips. Trim strips evenly with edge of overhanging crust. Fold edge up, forming high, stand-up ridge; flute edge as desired. Ex: bottom left.
Galette
Fold crust edge up and pleat. The crust will not cover the filling in the center. Brush egg white over edge of crust with pastry brush and sprinkle with turbinado sugar. Ex: bottom middle.
Braided Edge
Cut rolled out pie crust into 1/4-inch wide strips. Braid 2 or 3 strips together. Lay braided strips, you’ll need about 3, on moistened pie edge press lightly to adhere.
I hope this article helped you realize you never need to make a plain or boring crust again!
See how to Freeze Pies or make this Easy 30 Minute Flaky Crust Chicken Pot Pie.
Researched info from Betty Crocker.
I’m incredibly lazy, so I always used to skip the “refrigerate the crust/dough/whatever” directions, but then one time I actually tried it and wow, what a difference it always makes! So glad you’re sharing this little piece of wisdom with the world and all of us at #FridayFrivolity!
I rarely have a good crust. But I am learning. You will see mostly oreo and graham crusts here. A pie I post with a dough crust most times is a dairy case one! Shhhhhh…
Ha! I just saw that I’m back in the box for being one of the top, commentluvers of the month! Love that! Thank you Marilyn.
I love that little widget. It does so much. Can even tell you how many comments are left per person and you can set the time period too! Congrats! it gets folks to scroll to the bottom, lets readers know their last post and it is clickable too. Part of Comment Luv premium.
You know I have no idea why but I am a horrible crimper. I don’t know why it is but for some reason I just can’t get my crust to look nice. I love this tip though about shrinkage of the crust, I had no idea that the colder it was the better it would hold its shape. Definitely going to try this.
Being lazy and a perfectionist helps me a lot in the kitchen! Thanks Niki.
I’m not too bad at pie crust making, they’ve turned out pretty ok for me so far, so I’m happy that you’re sharing this great tip Marilyn! Now they’ll come out even yummier I’m sure! Thank you!
Katrin you need to share with me how much flour is enough. Mine is always awful. That is why I freeze when I get a good batch.
When you say to freeze the pie dough, do you mean to roll and freeze it in the pie dish before cooking? Yes, I think that is what you mean 🙂 I am learning.
You can. I just roll it out flat, and then roll it on a tube or rolling pin and freeze it. I use a piece of waxed paper between so it doesn’t stick. Good luck! I hare making crust so I do about 6 at a time and freeze.
Perfecting the crust has kept me from making pies. Guess it’s time to get over that phobia! Thanks for the tip.
Sandra I get get them to look gorgeous but I have a lot of trouble with the flour! I hope this works for you.
Marilyn, you’re starting to give me confidence that I can actually bake a pie using homemade pie crust … I’ve failed terribly in the past but your tips give me hope … I’ve to give it another go and freeze some pies for the Winter. Thank you for sharing with us at #SimplifyWednesdays ! Pinned, tweeted, shared, yummed
Crust is the bane of my life. I can finally make a good one for special occasions but store bought Pillsbury in the dairy aisle is my cheating go to! That is a secret and I will deny it every time!
Such a great tip!
I’d love for you to share this with my Facebook Group for recipes, crafts, and tips: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thank you Jess. I will visit.
Great tip I had no idea, I’ve have not tried to make a crimped crust for a pie. Thanks for linking up to Merry Monday! Sharing on Twitter! Have a great week!
Kim
You are welcome Kim. It is always nice to have options!
Did not know this. My crimped edges always SAG. Another great tip – just for me! Thanks, Marilyn!
You are welcome Cathy. I am glad you found it useful!
What an awesome tip! My pie crusts always shrink back during Thanksgiving and I never understood why. It wasn’t ever too big a deal since I just bake for my immediate family, but now I can make them better. Thanks for sharing at the Family Joy Link Party!
Simple easy tips make baking so much more special. Good luck this year and I hope your family mentions it.
I didn’t know this. This is awesome information
Thank you Venessa. I am glad it is useful.