They're basic yet so beautiful!
| | Despite the fact that my first job (at 14!) was at a bakery, I had little experience with pastry before working in the Test Kitchen. Since starting with Taste of Home, I've made countless pies, and getting creative with crusts is what I look forward to most. Here's how to fashion three basic yet beautiful crusts.
For a fluted edge, trim pastry 1/2 in. beyond rim of pie plate. Tuck overhang under to form edge. Flute by positioning an index finger on inside of the edge, pointing outward. Then, place the thumb and index finger of other hand on the outside of the edge, pinching your finger to form a V with the crust. Repeat.
For a roped edge, trim pastry 1/2 in. beyond rim of pie plate. With your hand in a fist, pinch some of the pastry between your thumb and index finger at an angle. Repeat at 1/2-in. intervals around edge of pie.
For a braided edge, double pie pastry. Line pie plate with bottom pastry and trim it even with edge. Roll remaining pastry into a 10x8-in. rectangle. Cut it into twelve 1/4-in.-wide strips. Carefully braid the strips. Brush edge of bottom crust with water; place braid on edge and press lightly to adhere. Repeat with remaining strips, attaching additional braids until entire edge is covered. | | |
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