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Kami Blacksten
Kami Blacksten • 1 year ago

Braided Edge: For a single-crust pie. Make enough pastry for a double crust. Line a 9-in. pie plate with the bottom pastry and trim pastry even with edge of pie plate. Roll remaining pastry into a 10-in. x 8-in. rectangle. With a sharp knife, cut twelve 1/4-in.-wide strips; gently braid three strips. Brush edge of crust with water; place braid on edge and press lightly to secure. Repeat with remaining strips, attaching additional braids until entire edge is covered. --Taste of Home Test Kitchen

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Ruffle Edge Pie Crust: Used for a single- or double-crust pie. Trim pastry 1/2-in. beyond edge of pie plate (1 in. for a double-crust pie). Turn the overhanging pastry under to form the rolled edge. Position your thumb and index finger about 1 in. apart on the edge of the crust, pointing out. Position the index finger on your other hand between the two fingers and gently push the pastry toward the center in an upward direction. Continue around the edge. --Taste of Home Test Kitchen

How to make decorative pie crusts

Leaf Trim: For a single-crust pie. Make enough pastry for a double crust. Line a 9-in. pie plate with the bottom pastry and trim pastry even with edge of pie plate. Roll out remaining pastry to 1/8-in. thickness. Cut out leaf shapes using cookie cutters. With a sharp knife, score pastry to create leaf veins. Brush bottom of each leaf with water. Place leaves around the edge of crust; press lightly to secure. Cover with foil to protect edges from overbrowning. --Taste of Home Test Kitchen

Rope Edge: Used for a single- or double-crust pie. Trim pastry 1/2 in. beyond edge of pie plate (1 in. for a double-crust pie). Turn the overhanging pastry under to form the rolled edge. Make a fist with one hand and press you thumb at an angle into the pastry. Pinch some of the pastry between your thumb and index finger. Repeat at about 1/2-in. intervals around the crust. For a looser-looking rope, position your thumb at a wider angle and repeat at 1-in. intervals. --Taste of Home Test Kitchen

Cut Scalloped Edge: Use for a single-crust pie. Line a 9-in. pie plate with the bottom pastry and trim pastry even with edge of pie plate. Hold a teaspoon or tablespoon upside down and roll the tip of the spoon around the edge of the pastry, cutting it. Remove and discard the cut pieces to create a scalloped look. --Taste of Home Test Kitchen

Six Decorative Pie Edge Techniques

SIX DECORATIVE PIE EDGE TECHNIQUES

Braided Pie Crust

Paula's Perfect Pie Crust Recipe : Paula Deen : Food Network - FoodNetwork.com