How to Pipe

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Published 2000

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The purpose of a pastry bag is to make the process of shaping cookies easier, though many first-timers find it awkward. Follow the simple rules below and you won’t have trouble.

Inserting the tube into the bag: When you insert the tube, make sure it is firmly seated in the narrow end of the bag. If the batter you are going to pipe is soft and thin, close off the end of the bag before you begin to fill it. Twist some material from right behind the wide end of the tube and press it into the tube from the outside, as in illustration 1. This will keep the batter from leaking out as you are pouring it in. This is not necessary if the dough is firm.
Filling the bag: From the wide end of the bag fold back about the top third to the outside and hold it in your nonwriting hand, under the cuff, fingers poised around it as if they were holding a glass. (See illustration 2.) Use your writing hand to fill the bag, not more than half full. Or stand the bag in a large jar or measuring cup and fold the top of the bag down over the outside. This way you can use both hands to fill.
Closing the top of the bag: After you have filled half (or less) of the bag, twist the top right above the batter or dough. This closes off the top of the bag so the batter will only come out the end with the tube.
Opening the bottom of the bag: Right before you start piping, undo the twisted fabric closing the bottom of the bag.
Beginning to pipe: Always hold the bag in the hand you use to write. (If you are left-handed and write back-handed, pipe the same way.) Hold the bag only at the top and, with one hand, grip the top of the bag as though it were an orange half you are about to press over a hand juicer. Use only the index finger of your other hand against the side of the bag to steady it. Do not grip the bag with both hands.
Piping half-spheres: To pipe most cookies, hold the bag perpendicular to the pan with the tube about an inch above the surface. Tighten your writing hand to squeeze out some batter or dough. When the cookie is the size you want it, stop squeezing and pull the bag away straight upward. This is the same method you would use to pipe stars or simple flower shapes with a star tube.
Piping fingers: To make a long shape, hold the bag at a 45-degree angle to the pan and touch the tube to the surface. Begin to squeeze gently as you pull the tube toward you. When the line of batter on the pan is as long as the recipe states, stop squeezing, then lift the bag away, but back over the shape you have just piped. Don’t pull the bag away, or you risk leaving a tail.
Piping shells or teardrops: This is done the same way as the fingers above, but to leave a pointed shape gradually release the pressure as you pipe.
Cleaning the bag and tube: As soon as you finish piping, remove the tube from the bag, wash it in hot, soapy water, and dry it thoroughly. Wash the bag in hot soapy water and rinse it thoroughly. Sometimes I send a pastry bag through the dishwasher cycle stretched around several of the prongs, wide end down, on the upper rack. Occasionally wash pastry bags in the washing machine with detergent and bleach when you are doing other kitchen laundry.

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