Page 76 - Pie Squared

The Wooden Handle Ripple

I learned this tidy way of crimping from the great baker Sarabeth
Levine. Just like the Three-Finger Crimp, the Wooden Handle Ripple
forms a ruffled edge. For some people, using a tool makes crimping

easier. Hold the rounded handle of a wooden spoon or similar tool in
one hand and pinch the dough with the thumb and forefinger of the
other for even and consistent, round, plump, professional-looking
ripples.

Slashing opens the top crust and allows the filling to bubble up
as the steam releases from inside the pie. Slashing keeps the top
crust from splitting with joy as the filling cooks. Slashing can be
simply functional, a few random knife slashes across the surface, or

an artistic expression, using cutouts (see here) or even writing the
type of pie in pretty script. Use a sharp knife and work quickly, slicing
all the way through the top crust. A pie that is chilled will be easier to
slash.

You will, at least once, put a pie in the oven and realize you have
forgotten to slash it. It’s never too late. Open the oven and slash that
pie or risk a spillover. Slashing does not stop a pie from burbling
enthusiastically from the slashes, so always place a piece of

parchment under the pie, atop the Baking Steel. Pies can be messy.