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Fancy Pie Edges

Appears in
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About
Flutes: Trim pastry ½" beyond rim and fold under to make double rim. Make a stand-up rim. Place left index finger inside pastry rim. With right thumb and index finger on outside of rim, press pastry into V shapes ½" apart. Pinch flutes to make points, if desired. For 1- or 2-crust pies.
Scallops: Form like flutes but do not make points. Flatten each flute with a 4-tined fork. For 2-crust pies.
Fork Trim: Make a high-standing rim. With 4-tined fork, press pastry to rim at ½" intervals. For 1- or 2-crust pies.

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