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Pie 101: Edge Crimping

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[Photograph: Lauren Weisenthal]

Of all the elements that are involved with making pies, it's the outer ring of crust that causes the most angst for bakers. As the saying goes, people eat with their eyes first, and many of us feel pressured to make crusts that look every bit as well-crafted as the delicious filling inside. When it comes to crust, practice will definitely help, but there are also some small steps to keep in mind for best results:

Want to learn about braiding the edges, making a lattice topped pie, or adding cut-out patterns to the crust? Click through this slideshow for shaping ideas and techniques!


About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute and holds a CS certification from the Court of Master Sommeliers. You can follow her on Twitter at @evillagekitchen.

Printed from http://sweets.seriouseats.com/2012/11/pie-101-edge-crimping.html

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