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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.
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 cutouts on edge of crust, pressing lightly to secure.
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 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.
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.
Easy Lattice
Follow directions for Woven Lattice but do not weave lattice strips. Lay half the strips in 1 direction. Rotate the pan 1 quarter 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.
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.
Step-By-Step Pastry Instructions
Mixing Pastry with a Food Processor
Troubleshooting Pastry
Finishing Touches for Pies
Special Touches for the Upper Crust
Pie Storage
