Six Decorative Pie Edge Techniques

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Six Decorative Pie Edge Techniques

By The Paula Deen Test Kitchen How To: Six Decorative Pie Shell Edges to Inspire

Put your forks away! Instead of the usual “pressing of the tines” ritual around the perimeter of your holiday pies, let these six suggestions be your inspiration and get your creativity flowing. The possibilities and pies are endless.

Braid: Brush rim of single-crust pie shell with water. Cut 3 long strips of extra pie dough 1/4” wide. Braid strips together and apply to the moistened rim.

Checkerboard: Using kitchen shears to cut across the rim of a pie shell at 1/2” intervals. Alternately fold every other piece toward the center.

Cutouts: Brush rim of double-crust pie shell with water. Cut out the rolled top sheet of pie dough with tiny pastry cutters (or free hand). Apply the cutouts to the moistened rim in an overlapping pattern, gently pressing to stick.

Point: Position your index finger on the inside of the pie shell rim, pointing out. Using the index finger and thumb of the other hand, press the dough into pronounced points that go outward. Once you have made your points all the way around the outside of the pie, go around again pressing the inside into pronounced points.

Scallop: Place the index finger of one hand on the edge of the pie shell rim pointing in. Using the index finger and thumb of the other hand to move the dough inward forming a scalloped roll around the perimeter.

Spoon Pressing: Press the rounded tip of a spoon along the perimeter of the pie shell rim. Move the spoon down and repeat using a smaller rounded tip.

Paula's note: To give yourself the best rim to work with, cut your pie shell with kitchen shears so it hangs evenly 1” past the outer edge of the pan. Fold the edge of the dough under itself so it is even with the outside of the pan to form a thick raised rim. Once you have formed the decorative edge like those we suggested, chill in the refrigerator for 30 minutes before baking and filling. At this point, you can place your pie shells in a heavy zip top freezer bag and freeze for up to two months.

Test your decorative pie crust skills!
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Reader Comments:

Paula, I love how you use such good illustrations to show how to's. Your oie crust edges is super!! You make it sound like anyone can do anything, We, my husband & I love watching your shows, and I'm so thankful for all the helps that you have in the newsletters. I'd love to meet you one day! Also thanks for words of encouragement with diabetis, can't afford the expensive meds, but am plugging away at it anyway. YOU ARE GREAT

By Larene on March 21, 2013

Thank you very much for sharing your recipes. Where I am from it is hardly for a person to share what he/she knows to others for free but thanks Gods for people like you. God bless you.

By Jenny Ernest on June 15, 2012

Paula: You are the sexiest cook on TV because you love life and you love food but the kicker is you love sharing it. It always always comes across and that translates. I love that you beat out Giada!!! Anyway, my real question is once you freeze the crust when you are ready to use it do you let it get to room temp before you fill and bake???

By Lhwheeler on October 11, 2011

I used your perfect pie crust recipe and the crust turned out crispy and delicious, but they all shrank!! What do i need to do to prevent that???

By Sereta on December 27, 2010

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Six Decorative Pie Edge Techniques