A quality pie crimp can show the skill of the baker well ... Chapple shares five crimping styles (along with his classic pie crust recipe) that will help your pies look like they came straight ...

centering it on the pie plate; press the edges into the bottom crust to seal. Trim the excess dough to leave an overhang of about 3/4 inch. Crimp or flute the edges with your fingers. To allow ...

Crimp dough evenly around edge of ... then stir in rum. With pie still on sheet, pour custard into warm crust, smoothing top with clean spatula into even layer. Bake until center of pie registers ...

Make the crust: Preheat oven to 375 degrees. Roll dough out to a rough 12-inch round and transfer to a 9-inch pie pan. Fold under edge of dough and crimp. Place a second pie pan over dough-lined ...

The best pie crusts are buttery, tender and flaky — all possible by learning just a few simple tricks. The best flaky pastry is made with a vodka pie crust recipe. But why put vodka in pie crust?

Cover the filling with the dough and crimp the edges by pinching together ... For the Cape Cod Double-Crust Pie Dough: Place the flour, sugar, and salt in the bowl of a food processor.

Crimp the ridge. 2. Use a fork to poke holes on the bottom of the crust, and freeze for 20–25 minutes, until firm. 3. Heat oven to 425 degrees. Line the firm dough with foil and fill with pie ...

Add the filling to the prepared pie shell. Cover with the top crust, pinch the edges together, trim the excess dough to about an inch, and crimp. Mix together the cinnamon and sugar for the ...

roll out your pie dough, then transfer it to the dish, pressing it into place across the bottom and up the sides. Roll the edges under and crimp them neatly. Place the crust in the refrigerator to ...