Crimping Edges: To
crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.
Trim excess dough,
crimp edges of pie and cut some vents in top crust.
Crimp the edges of your pie crust with your fingers.
Crimp edges of pie with your fingertips and prick all over bottom with a fork.
Crimping the edges of a pie crust makes it look pretty, but there's another, more functional reason our grandmas did this for all their pies.
Not exact matches
Tuck the
edges of the strips into the bottom
pie crust and gently
crimp the
edges.
There's obviously still the
pie crust anxiety that I've totally gotten over, but there's no pressure
of crimped edges and
pie dishes.
Repeat around the circumference
of the
pie to create a
crimped edge.
Fold
edges under and
crimp all the way around, making sure dough extends to the outer
edge of the lip
of the
pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish).
Oil & flour bottom
of pie plate, place disk into
pie plate, using either the heel
of your hand or pastry roller, press out into the bottom and sides
of the plate; then use your hands to form crust and
crimp edges.
Place top crust on
pie,
crimp edges and make a couple
of slits in crust for steam vents.