Page 55 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented
P. 55
Leave an inch overhang when lining the bottom of a pie plate. For
a single-crust pie, tuck the overlap under and then crimp the edges.
For a double crust, gently crimp the top and bottom edges together
and then tuck under any dough that’s hanging over. I make it a point
never to allow the edge of my crust to extend much beyond the edge
of the actual pie pan. For terribly tender doughs, the edges tend to
fall off. Let the pie plate work for you, with the rim of the baking dish
acting as a prop to keep the delicate crimped edges in place.
