To make a crimped edge, line pie plate with dough. Trim overhang to 1 inch. Using the thumb and forefinger of one hand, push with thumb of other hand, crimping; continue around crust.
Make a braided edge by cutting 12-inch-long, 1/4-inch-thick strips of dough and braiding them together. Brush the edge of the crust or the bottom of the braids with water; secure. Trim braids equal to circumference.
To make a lattice, roll out dough into a 12-inch square; using a fluted pastry wheel, cut the square into 1/2- to 3/4-inch-wide strips. Lay strips, spaced 1 inch apart, across the filling. Fold back every other strip almost to the edge; then, at the folds, place a new strip perpendicular to the first ones. Return the folded strips so they overlap the new strip. Fold back the the other set of strips, stopping about 1 inch away from the first perpendicular strip; arrange another perpendicular strip at the folds. Continue until the lattice has been formed. Trim the overhanging strips so they are flush with the pie plate's edge. Using a fork, seal the strips to the edge.
Close
Contributors' Comments Add Comment