Page 27 - United States of Pie

Trim the dough before fluting it. You want approximately a 1-
inch overhang of dough draping over the edge of the pie
plate.

FLUTING

The fluting is your opportunity to be creative. Or not. But before any
fluting begins, it is necessary to turn under the cut edge of the

dough, gently pressing it into the lip of the pie plate, creating a raised
edge. This step is especially important when baking a double-
crusted pie, when you will be sealing the top crust to the bottom
crust. Here are a few fluting techniques:

The pinching method is a classic, and can be done either
one- or two-handed. For the one-handed method, make a
tripod shape with your thumb, index, and middle finger, with
about an inch between each finger. With the index and

middle finger on the inner lip of dough and the thumb on the
outer, pinch the dough into a zigzag shape. Repeat until the
entire dough is crimped, using one crimp as a guide for the
next.

For the two-handed method, put your left hand on the outer
lip of the pie, in a pinching shape with two fingers held about
a penny’s diameter apart. With the right hand on the inner lip

of the pie, press the dough into the left hand, creating the
same zigzag shape. Repeat as above.