All About Pie Crusts

Finishing Touches For Pies

Make pies extra-special with fancy edges and crusts. With tools as simple as a knife, a fork or your fingertips, you can dress up your pies. For finishing touches from latticework crusts to herringbone edges, just follow the easy step-by-step instructions and illustrations on these pages.

Starburst Edge

Trim dough even with edge of pan. Cut edge of crust at about 1/2-inch intervals, making each cut 1/2 inch long. Fold each piece in half diagonally to form a triangle, pressing lightly to seal dough.

Starburst Edge

Cut-out Edge

Trim dough even with edge of pan. Using canapé cutter of desired shape, cut shapes from additional dough. Brush edge of crust with egg white. Overlap cut-outs on edge of crust, pressing lightly to secure.

Cut-out Edge

Scalloped Edge

Trim dough even with the edge of pan. Form a stand-up rim. Place left thumb and index finger about 3/4 inch apart on outside of raised edge. With right thumb, push pastry toward outside to form a scalloped edge.

Scalloped Edge

Scalloped Edge Variation

Complete a scalloped edge, making scallops wide enough to accommodate width of fork. Dip fork in flour; press fork tines in center of each scallop, but do not press tines through the pastry.

Scalloped Edge Variation

Herringbone Edge

Trim dough even with edge of pan. Dip fork tines in flour; press fork tines diagonally onto edge of dough. Rotate tines and press next to first set of marks, creating herringbone pattern. Continue around rim.

Herringbone Edge

Easy Lattice

Follow directions for Woven Lattice but do not weave lattice strips. Lay half the strips in one direction. Rotate the pan 1/4 turn and lay remaining strips at right angles directly over first strips. Trim ends even with edge of dough. Form a stand-up rim; flute.

Easy Lattice

Woven Lattice

Prepare crust for 2-crust pie, leaving 1/2 inch of bottom crust extending beyond edge of pan. Cut remaining dough into about 1/2-inch wide strips (for a decorative edge, use a pastry wheel). Lay part of strips across filling in parallel rows about 3/4 inch apart, twisting if desired. Use longest strips for the center and shortest strips on the sides. Add strips at right angles, lifting every other strip as the cross strips are added to form a woven lattice. Trim ends even with edge of dough. Form a stand-up rim; flute.

Woven Lattice