Okay, if we’re being trustworthy, one of many trickiest issues about assembling a pie isn’t the rolling of the dough or reaching a flaky pie crust. For a few of us, it’s fashioning a better-than-decent crimp alongside the sting of the crust. Although it’s not rocket science, it does take a sure finesse. Right here to clarify learn how to pull it off with ease is Helen Nugent, creator of Pie Model.—LC Editors
A crisp, distinct crimp on a pie is a factor of magnificence, and also you’ll be stunned by how simple it’s to attain.
Go away sufficient dough overhanging the sting
Use a pie plate that has a considerable lip of a minimum of 1/2 inch (13 mm) so you might have someplace to construct your crimp. Then, test your overhang. I wish to have a minimum of 1 inch (3 cm) of overhang to construct a considerable crimp and compensate for any shrinkage which may occur within the oven. Begin by folding the overhanging dough underneath itself and, in the event you’re working with a prime crust, urgent to seal the filling contained in the pie.
Crimp the dough
Use the index finger of your dominant hand to press the within fringe of the pie dough outward whereas “hugging” the finger with the thumb and index finger of your non-dominant hand (making a “V” form) on the outer fringe of the dough. For a bigger crimp, use your thumb as an alternative of the index finger of your dominant hand.
Create some drama!
To make your crimp much more dramatic, use a trick I discovered from baking genius Tessa Huff. After making your preliminary crimp, use the identical method however in reverse. Hook your dominant index finger within the inward-facing crimp and “hug” it on the within edge with the thumb and index finger of your non-dominant hand.
Pull your palms away from one another to create a wavy, beautiful crimp pictured on the prime of the web page.
