Crimping
Pressing or pinching the edge of a pie crust or pastry to seal it and give it a decorative finish. Also called fluting.
- Techniques and preparation methods
Also called: fluting
For a classic fluted edge, push the dough between the thumb and index finger of one hand with a finger of the other hand, working around the rim. A fork pressed into the edge gives a simpler crimp. On turnovers and hand pies, crimping seals the layers so the filling doesn't leak.
Chill a crimped crust before baking so the edge holds its shape.
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RecipeApple Pie Filling4 hr 35 min · Serves 8 -
RecipeCherry Pie Filling4 hr 35 min · Serves 8 -
RecipeBlueberry Pie Filling4 hr 35 min · Serves 8 - Baking Academy lessonFlaky pie crust 2 rolling and crimping
Tools for this
LE TAUCI 9-Inch Ceramic Pie DishEven heat for a crisp bottom crust, pretty enough to serve in.See it on Amazon
Norpro Pastry Cutter WheelClean, straight cuts through laminated dough without squashing the layers.See it on Amazon
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