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Kami Blacksten
Kami Blacksten • 2 years 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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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

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Rustic Apple Pie adapted from The Cutting Edge Of Ordinary