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Joined: 14 Mar 2006
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PostPosted: Wed Jul 05, 2006 6:28 pm    Post subject: ~ How to Make Pretty Piecrusts ~ Reply with quote

Whether you use store-bought pie dough or roll your own, you can dress up an ordinary piecrust with a decorative edge. Here are some techniques to try.

The Classic: Fold edge under. Place your thumb against the inside rim of the pastry; press dough around thumb with your other hand's thumb and index finger.

Free Form: Trim the pastry 3/4 inches wider than the pie plate; lift and form into large scallops, allowing the pastry to fall over plate's edge. Pastry overbrowns easily, so use for pies baked 20 minutes or less.

Round the Rim: Trim pastry flush to the edge of the pie plate. With a melon baller or a small cookie cutter, cut small circles from pastry scraps. Use a little water to attach circles around the rim.

Up and Down: Fold edge under even with pie plate. Use kitchen shears or scissors to snip dough about every inch. Fold every other section up toward the pie's center.

Beginner's Pride: After folding the edge under as directed, use a spoon to press a design into the rim of the crust.

Flute Appeal: Fold edge under as directed. Loosely pinch dough around your thumb to form scallops. Use the tip of a spoon to make indentations in the inside of the scallop.
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