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Anne Willan

Finishes for Pastry

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Open-faced savory pies can be left plain, or decorated simply. For sweet pies, more elaborate fluted edges are appropriate.
  • Pinch with pastry pincers.

  • Flute pastry with the fingers.

  • Seal top and bottom with a fork.

  • Scallop puff pastry with a knife.

ยฉ 1989 Anne Willan. All rights reserved.

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