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Once your crust is rolled out and in the plate, follow these steps to a perfect crimp. First, trim any excess pie dough, leaving about 1 inch of overhang all around. Fold the overhang under itself to form a lip. Space your index finger and thumb on your non-dominant hand about 1-inch apart, pinch a section of lip to form a "V" shape and then.

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Crimping: To crimp the edges of the pie, you just need a regular fork. Place your index finger on top of the fork, and press the tines down into the edges of the crust, continuing all the way around the pie crust. Fluting: Use the knuckle of your index finger on your dominant hand, and your index finger and thumb of your non-dominant hand.

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Watch this video to learn five different ways to crimp your pie crust and make it look beautiful and delicious. You'll be a pie master in no time.

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Crimp pie crust with measuring spoons. Measuring spoons, particularly 1/8 or pinch-sized spoons, are another great tool to use on delicate crusts. Press your crust with the rounded side of a flour-dusted 1/8 teaspoon to create circular indents around the edge of your pie. Crimp pie crust with a grapefruit spoon

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1. Roll out the pastry so that it is slightly larger than the top of your pie dish. Place over the top of the pie to cover. Push down gently on the edges to seal. 2. Pick up the pie dish and cut away the excess pastry with a small knife, following the rim of the dish but be careful not to cut away too much pastry (it will shrink slightly when.

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Continue the crimp all around the pie. Flour your fingers if they get sticky! Freeze the pie for at least 30 minutes (or up to a month)! for best results. Preheat oven to 425F. Brush the top of the pie with whole milk. Dust liberally with organic (unbleached) sugar and bake for 20 minutes. Turn the heat down to 375F and bake another 20-25 minutes.

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Starting on the outside edge of the crust, use your thumb and index finger to gently pinch a portion of the dough into a soft "V" shape. With those fingers still in place, use a finger from the opposite hand to gently press the center of the "V." You can make the crimps as wide or as thin as you like.

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Ways to Crimp Pie Dough. 1) Fork Crimp. This is the easiest of all the crimps: press the tines of a fork into the edge of the dough creating small indented lines that face the filling. Rotate the.

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Spoon Crimp. Start with the tucked edge flat against the edge of the pie plate and dip a spoon into a little bit of flour. With the spoon upside down, press it into the crust on the inside edge.

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Place one of your forefingers on the inside edge of the dough, pushing outward as you pinch the indentation into a point with your other forefinger and thumb. Repeat this technique until the edge.

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Five Ways To Crimp Pie Crust. Once you've mixed and rolled out a beautiful pie crust, you simply need to add the finishing touches. A pretty crimp can take a pie from ordinary to extraordinary, and it's easy to master. We have five techniques that we like to use to add a little extra finesse to our pies.

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Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

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1. Corkscrew Crimping. Bakepedia. For this method from Bakepedia, us a 9-inch pie pan, you want to roll out your dough into a 10 to 11-inch round that is about an eighth of an inch thick. Then, drape the dough over the pie plate and use the overhang to create a thick rim. Then, use an open corkscrew to crimp the edges.

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Philip Friedman. Press the edge of a floured spoon into the crust to create half-moon indentations. Use a rounder-edged spoon for a circular look or a pointier-edged spoon for a sharper look. 3.

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Wave Crimp. 1. Bend the index finger of your dominant hand and place it on the dough edge at a diagonal angle. Credit: Photo: Julia Gartland; Food Styling: Jessie YuChen. 2. Use your thumb to squeeze and pinch the dough between it and your knuckle, creating a wave pattern. 3. Continue around the edge of the pie.

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