How to Make a Special Edge on a Piecrust

The link below shows a step by step tutorial of how to make special edges on a piecrust!

How to Make a Special Edge on a Piecrust

A pretty edge puts the ideal finishing touch on your favorite pie recipe. Here we show you how to do 7 different edgings, with recipe recommendations for each one.

Many recipes for single-crust pies, especially ones with a generous amount of filling, call for a pie shell with a fluted edge. For a double-crust pie, fluting the edge helps secure the top crust to the bottom crust.

To flute pie pastry:

  • Place a finger against the inside edge of the pastry.
  • Using the thumb and index finger of the other hand, press the pastry around the finger.
  • Continue around the rest of the pastry’s edge.

Make a fluted piecrust with our Raspberry Pie with Chambord recipe

Cutout-Edge Piecrust

For a decorative pie edge, save the pastry scraps and use them to make cutouts

To make the cutouts:

  • Roll out the pastry scraps until the dough is very thin.
  • Use a fluted pastry wheel to cut the pastry into tiny squares, or use an hors d’oeuvre cutter to cut the pastry into desired shapes.
  • Flatten the edges of the pastry shell slightly and brush them with water.
  • Arrange the cutouts on the edge of the pastry shell and press lightly to adhere; continue around the edges of the piecrust.

Make a cutout piecrust edge with our Classic Pumpkin Pie recipe

Crisscross-Edge Piecrust

The crisscross edge is one of the easiest to make and works well for both single- and double-crust pie recipes.

After trimming the pastry:

  • Flatten the edges slightly.
  • Hold a fork at a slight angle to the edge of the pie.
  • Lightly press the tines into the pastry.
  • Continue around the pie, switching angles with every other pressing.

Petal-Edge Piecrust

You can use the petal edge for any pie, but it’s especially pretty with single-crust pies where the filling looks like the center of a flower.

To make a petal edge:

  • Follow the steps above for a fluted-edge pastry, but make the flutes a tiny bit larger than you would for a simple fluted edge.
  • Press the tines of a fork lightly into the center of each flute

Make a petal-edge piecrust edge with our Chocolate Pecan Pie with Kahlua recipe

Scallop-Edge Piecrust

The scallop edge is ideal for old-fashioned, classic double-crust fruit and single-crust custard pies. The scallop edge starts with a fluted edge, but the flutes are rounder, which gives a softer, more casual look to the pie.

To make a scallop edge:

  • Follow the steps above for a fluted-edge pastry, but make the flutes a bit larger than you would for a simple fluted edge.
  • Press the bowl of a spoon lightly into the center of each flute.

Make a scallop-edge piecrust with our Lemon Sponge Pie recipe

Tabbed-Edge Piecrust

+ enlarge imageA tabbed edge is an easy way to give a professional-looking finish to pies. Use kitchen scissors to snip 1/2-inch slits into pastry about 1/2 inch apart along edge. For a tabbed edge with a slightly different look, press every other tab in the opposite direction.

Make a tabbed-edge piecrust with our Sweet Potato Pie recipe

Rope-Edge Piecrust

The rope edge is a variation of the traditional fluted edge and gives a down-home, country-style look to any double-crust fruit pie.

To make a rope edge:

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