Crimping Pastry
A little tip to make your pies look pretty.
Once you’ve made your pastry, lined your tin, and filled it with your favourite filling, this tip on crimping the edge adds a finishing touch.
I lined my pie tins with sweet shortcrust pastry, then filled each with cooled stewed apple flavoured with homemade vanilla extract and added a few chopped fresh strawberries.
For this little tip, I placed the pastry lid on top of the filling and used the end of my wooden spoon to seal the lids, creating a pretty pattern around the edge. A pastry cutter with a fluted edge also helps. Remember to cut a hole in the centre of the pastry top to allow any juices and steam to escape.
I may have overfilled my pies a little, causing some juices to spill. But I love rustic baking. It somehow adds an extra dimension to the result.
I have a recipe for apple pie with a streusel topping if you want to make some.
If you have any similar tips for pastry, I would love to hear them. Perhaps you could leave a comment below for everyone to see.
As always, Happy Baking.
Lynn x
I’d no more leave my pastry uncrimped than leave my flax untwisted. Interested in your central hole which is larger than I would normally choose but looks delicious.