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Step 10Crimp edge, vent, and bake
Crimping the edge serves to meld the upper and lower crust together.
First, smooth the crust from the middle of the pie outward, getting rid of bubbles and folds. Fix any rips with a bit of water on your fingertip and some judicious crust-squishing.
Next, scoot around the edge of the pie, pinching the edges together gently. Pinch horizontally, not vertically- you want the crust to have a nice thick scalloped edge. Check the pictures below for more details.
Offsetting your inside and outside fingers while pinching creates that nice scalloped edge look. It shouldn't be perfect- this pie is hand-made, and should show it. Vagaries in crust give it character.
Trim any extra bits of crust, and give the edge a final squeeze to incorporate any stragglers.
Patch any new holes with the wet fingertip trick.
Cut vents in the top with a sharp knife. One near the center is all that's absolutely necessary, but feel free to get as fancy as you like with your designs. For bonus points, you can use a cookie cutter to remove shaped pieces from the top crust- of course, this is best done before laying it over the pie.
If there's extra pie crust from the edge trimming, you can cut out cool shapes and "glue" them on top of your piecrust with a bit more water.
Bake according to pie directions- it will likely be around 350F for 45-60 minutes.
First, smooth the crust from the middle of the pie outward, getting rid of bubbles and folds. Fix any rips with a bit of water on your fingertip and some judicious crust-squishing.
Next, scoot around the edge of the pie, pinching the edges together gently. Pinch horizontally, not vertically- you want the crust to have a nice thick scalloped edge. Check the pictures below for more details.
Offsetting your inside and outside fingers while pinching creates that nice scalloped edge look. It shouldn't be perfect- this pie is hand-made, and should show it. Vagaries in crust give it character.
Trim any extra bits of crust, and give the edge a final squeeze to incorporate any stragglers.
Patch any new holes with the wet fingertip trick.
Cut vents in the top with a sharp knife. One near the center is all that's absolutely necessary, but feel free to get as fancy as you like with your designs. For bonus points, you can use a cookie cutter to remove shaped pieces from the top crust- of course, this is best done before laying it over the pie.
If there's extra pie crust from the edge trimming, you can cut out cool shapes and "glue" them on top of your piecrust with a bit more water.
Bake according to pie directions- it will likely be around 350F for 45-60 minutes.
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