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.
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.
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.
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
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.
+ 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.
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:
- Crimp around edge of pastry by pinching it.
- When pinching, push forward on a slant with a bent finger and pull back with your thumb.
- Make a rope-edge piecrust with our Grape and Pear Pie recipe
- Check out our best fruit pie recipes
- Learn how to make a single-crust piecrust
- Learn how to make a double-crust piecrust