Menu
Search
Menu
Close

Pie Crust Crimping with Style

By Cook's Illustrated Published May 2015

If your decorative pie edges are prone to drooping, try swapping the usual fluted crimp for a rope crimp.

Adding extra moisture in the form of vodka to our Foolproof Pie Dough, which we use in our Strawberry-Rhubarb Pie, makes it supple and easy to roll out, but some readers have reported that this softer dough doesn’t hold an edge that’s as defined as they would like. If your decorative edges are prone to drooping, try swapping the usual fluted crimp for a rope crimp, which sits squarely on the edge of the pie plate for optimum support.

1. After pressing top and bottom crusts together and tucking the edge underneath, use the dull side of a butter knife held at a 45-degree angle to press into the dough at 1/2-inch intervals.

2. Work your way around the pie, pressing firmly enough to seal the layers of pastry together but not all the way down to the edge of the pie plate.