Once again we return this week to making pie crust. In previous Back to Basics columns we've covered mixing, rolling out and fitting the pastry into a pie plate. Today we address a few of the numerous ways to flute the edges.
The inch of pastry which was left hanging over the edge of the pie plate should be folded under and pressed into an upright rim even with the edge of the pie plate (Photo 1). A high rim that rests firmly on the rim avoids the edge falling into the pie during baking and acts as a dam, holding the filling in the pie.
Probably the easiest decorative edge is to simply flatten the pastry on the rim of the pie plate with a fork (Photo 2). To prevent sticking, occasionally dip the tines of the fork into flour. Of course this method defeats the purpose of the edge acting as a dam for the filling.
Another type of flattened edge is made by pressing the rim down and cutting it into a scalloped pattern with the tip of an inverted teaspoon. You may also cut out tiny pastry circles with a thimble and place them, overlapping, on the flattened rim that has been dampened with water.
