How do you finish the edges of a pie crust?
Fluted Pie Crust Edge
Take the index finger on the other hand and place it on the inside of the pie crust between your two pinched fingers. Gently press your pinched fingers into the index finger on the other hand. Repeat the process all the way around the pie crust edge.
How much pie crust should you leave around the edges?
Leave a little room around the edges
Following #5, I always recommend that people make their pie crusts slightly larger than you hope that they will look when baked. As in, give an extra 1/2-inch of so around the edge of the pie plate so that it has room to shrink very slightly while baking.
How do you ripple the edge of a pie crust?
When you’ve finished rolling the crust, go around each roll and pinch it upwards with your left thumb and bent pointer finger(just like you would pinch something!) Move your hand up and down the roll as you pinch, making the roll pointed and flat on the sides. Smooth out the top of the sharp edge with your fingers.
Why do you wash the edge of pie shell before adding top?
One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.
How do you crimp pastry?
Pick up the pie in one hand and use a small sharp knife in the other to trim away excess pastry. For a really simple neat finish, press the prongs of a fork all the way around the rim of the pie dish. For a classic crimp, use one finger to push the pastry down towards the outside of the dish.
Why does my pie filling separate from the crust?
A: A custard pie filling separates from the crust because of shrinkage, which is a normal part of the cooling process.