For this week's tip, we are continuing to discuss pie dough.
Last week we went through the basics of making pie dough. Today I thought we'd discuss how to crimp and make the CRUST of your pie dough pretty because, as my mother always said, we taste food first with our eyes.
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The most important thing to remember is to roll the dough a little longer than the pie plate so you have enough dough to build up a high edge. Once you have rolled out your dough, transfer it to a pie plate. You want to make sure the overhang is even all around, so trim if necessary. Take the overhang and roll it under so you have a "cylinder" that rests along the edge of your pie crust.
Now, let's discuss crimping.
Here are a few ideas to help you make your pies pretty.
This is how my mother crimps her pie crust like Good Housekeeping Using your index finger and your thumb, "squeeze" the dough to create a crimp. I can never do it like this! AND my mother does this so fast.
THIS is how I crimp my pie crust, just like Land O Lakes Easy and it always comes out pretty.
Love this look from Land O Lakes
Love this design from Paula Deen
Look how beautiful once the pie is baked from Mouldy Locks
You can really get fancy with the cut outs.
This is an easy idea from Paula Deen. Just "braid" some strips of pie dough on top of the edge.
Make sure you brush some water underneath the braid so it will stick.
Here are some tools to help you make some pretty pie crusts
Here is a recipe I made for Pumpkin Pie Treats using the pie crust cutters.
Click the photo below to read Part One of our Pie Crust Basics.
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