How do you seal the edges of a pie crust?

How do you seal the edges of a pie crust?

This classic scallop crust is fairly easy to master. Use the index finger of one hand to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat around the entire edge of the pie.

How do you flute pie edges?

Brush the rim of the pie dish with a little water, then cover the whole rim of the dish with the strips of pastry. -Brush the pastry rim with water. -Using a rolling pin, gently roll the remaining pastry around the rolling pin and lift it from the work surface. Unroll the pastry lid over the pie.

How do you decorate the top of a pie crust?

With our Pie Crust Shield, you can say bye-bye to burned pie crust edges! This aluminum shield protects crusts from over-browning, and it's much more convenient than foil. For a perfect pie crust, put the shield on before baking, and remove it about 15 minutes before your pie is done.

How do you seal pastry without eggs?

Aside from eggs, ingredients traditionally used in glazing bread or pastry items include milk, cream, water, oil, butter or nothing at all. Because milk is also rich in protein, it gives a golden color but lacks the shine that egg washing provides.

How do you crimp a pie crust with a fork?

Start by making a traditional fork crimp all around the pie, holding the fork tines vertically along the dough (i.e. as though making a cross with the tines and the crust). Press floured fork tines into the pie firmly, but not so hard you mash the dough down and hit the pie plate.