Description
Learn how to crimp pie crust to perfection! This simple recipe ensures your crust is flavorful and holds its beautiful shape, making it ideal for any pie.
Ingredients
Scale
- 1 pie dough (rolled into a 12- to 14-inch circle, about â…˜-inch thick)
- Flour (for dusting counter, fingers, and tools)
- Water or egg wash (for decorative cutout glue, optional)
- 1 beaten egg (for egg wash, optional)
Instructions
- Roll the dough into a 12- to 14-inch circle, about â…˜-inch thick, lightly flouring your counter and rotating frequently to avoid sticking.
- Press the dough into a 9-inch pie pan, ensuring the excess hangs over the edge, with no gaps between the crust and the pan.
- Trim the overhang to 1 inch beyond the edge of the pan.
- Tuck the 1-inch overhang under itself into the pie pan to create a double-thickness rim resting on the lip of the pan.
- Select your preferred crimping technique (Classic Fluted, Fork, Rope, Spoon, or Decorative Cuts) and apply it to the edge.
- Chill the assembled pie in the freezer for 15-20 minutes (or in the fridge for 30 minutes) before baking to ensure the crimp retains its shape.
Notes
Ensure the dough is well chilled before rolling to prevent sticking.
Experiment with different crimping styles to find your favorite look for the pie crust.
Using an egg wash can add a beautiful golden sheen to your crust after baking.
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg