How To Shape Edges Of Pie Crust at Alica Cross blog

How To Shape Edges Of Pie Crust. 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. The fluted pie crust edge is the most common way to finish a pie crust. Reduce the oven heat to 375 degrees. With those fingers still in place, use a finger from the opposite hand to gently press the center of the v. Crimping or fluting the edges of the pie crust creates a beautiful edge, helps to seal in the filling of your pie, and also helps prevent the edge from sinking down into the pie dish. Fill the pie shell with dry beans to weigh it down. Remove the pie from the oven and take out the tin foil and beans. Place a sheet of tin foil over a chilled pie crust and gently pat it down to fit around the inside. It's simple but pretty, and quick to do!

3 Easy Ways To Shape A Pie Crust Southern Living YouTube
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Fill the pie shell with dry beans to weigh it down. Remove the pie from the oven and take out the tin foil and beans. Reduce the oven heat to 375 degrees. It's simple but pretty, and quick to do! With those fingers still in place, use a finger from the opposite hand to gently press the center of the v. Place a sheet of tin foil over a chilled pie crust and gently pat it down to fit around the inside. 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. Crimping or fluting the edges of the pie crust creates a beautiful edge, helps to seal in the filling of your pie, and also helps prevent the edge from sinking down into the pie dish. The fluted pie crust edge is the most common way to finish a pie crust.

3 Easy Ways To Shape A Pie Crust Southern Living YouTube

How To Shape Edges Of Pie Crust 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. Place a sheet of tin foil over a chilled pie crust and gently pat it down to fit around the inside. Reduce the oven heat to 375 degrees. 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. Remove the pie from the oven and take out the tin foil and beans. Crimping or fluting the edges of the pie crust creates a beautiful edge, helps to seal in the filling of your pie, and also helps prevent the edge from sinking down into the pie dish. It's simple but pretty, and quick to do! The fluted pie crust edge is the most common way to finish a pie crust. Fill the pie shell with dry beans to weigh it down. With those fingers still in place, use a finger from the opposite hand to gently press the center of the v.

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