Finishing a Piecrust

For a Single-Crust Pie

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Published 2014

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Preparing a single pie crust requires finishing the edge (when preparing the same crust for a double-crusted pie, the edge is simply trimmed even with the top edge of the tin). Fluting is easy to do, especially if you follow my method of shaping the edge and then going back over the pattern to make it more distinct.

Follow steps 1 through 3 to line the tin for a single-crusted pie .
For a single-crust pie, use scissors or the back of a knife to trim away all but 1.25cm of dough at the top edge of the tin .
Evenly fold the extra dough under at the edge of the tin.
Lightly flour your fingertips; position the thumb and index finger of one hand together on the outside of the crust’s edge.
Gently pinch while using the index finger of the other hand to push from inside the crust .
Continue all around the crust.
Flour your fingertips again and repeat.
Chill the crust before baking.

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