Jeni Wright, Eric Treuille, Le Cordon Bleu

Decorative Edges

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Tarts and pies of all types benefit from a prettily shaped edging, or a pastry decoration made from trimmings or an additional sheet of dough. These can be added to the outer edge of the pie or applied as a top crust. Flour your fingers to make the dough easy to handle, and apply an egg wash glaze before baking.

Plait
Cut three 1-cm wide strips of dough, about 5 cm longer than the circumference of the dish. Place strips side by side and plait. Brush rim of dough with water and place plait around rim; press lightly to secure and join ends.