DECORATIVE PIE CRUST EDGES

EASY-TO-DO EDGES

PINCH:
Place index finger on inside of pastry edge, right thumb and index finger on outside. Pinch pastry into V-shape. Repeat pinching to sharpen design.

SCALLOP:
Support pastry at outside edge with slightly curved fingers of one hand. With thumb of other hand, press pastry to outside against fingers to form each scallop.

ROPE:
Trim pastry 1/2 to 1 inch beyond edge of pie plate; fold under to make plump pastry edge. Press pastry forward diagonally with bent finger while pulling back with your thumb.

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SIMPLE EDGES WITH KITCHEN UTENSILS

FORK:
Trim pastry overhang 1/2 inch from edge of pie plate; fold under. Dip fork in flour to prevent sticking, then press firmly on pastry edge.

KNIFE:
Trim pastry overhang 1 inch from edge of pie plate; fold under. Cut pastry edge with knife at 1/2-inch intervals. Fold alternate squares under.

SPOON:
Trim pastry overhang 1 inch from edge of pie plate; fold under. Make a double ruffle pastry edge by pressing tip of a metal measuring tablespoon into pastry.

CAN OPENER:
Trim pastry overhang 1/2 inch from edge of pie plate; fold under. Using pointed end of can opener with sharp side down, cut out pastry edge.

Source: Crisco Cooking