Let’s face it, pie is generally delicious no matter what it looks like. But a pretty pie is a next level pie 😍
So if you’re about to embark on a spot of pie baking, have a quick read of my tutorial first, which shows you two different ways to crimp your pie lid.
WHY CRIMP YOUR PASTRY LID?
Well aside from anything else, it makes your finished pie look altogether more fancy pants. And who doesn’t love a fancy pants pie?
But it also helps to give your pastry lid a good seal onto the shell, keeping the contents firmly tucked inside and guarding against pie boil-out when it goes in the oven.
HOW TO CRIMP YOUR PASTRY LID
There are lots of different and creative ways to crimp your pie top, but here I have just two quick and easy examples that don’t require anything other than your fingers.
The first thing you need to do before crimping your pastry lid is seal the lid to the shell. You do this by brushing the top of the shell (and any overhang) with egg wash. Then you carefully place your pastry lid on top and gently press down to form a seal. Now you’re ready to choose your crimping method!
TOP TIP!
Have a little pot of flour on your workbench so that you can dip your fingers in it to stop them sticking to the pastry as you crimp.
POKE IT!
Use your index finger for this one and hold it about 1cm in from the edge of the pie and at a slight downward angle.
Press gently down and forward into the pastry to create an imprint of your finger in the top.
Continue all the way round the pie until you are back to where you started.
And there you have it – a beautifully poked pie lid!
PINCH IT!
You will be using the thumb and index fingers of your left hand on the outside of the pie and the index finger of your right hand on the top (or the reverse if you are left-handed).
Place your thumb and index finger up against the side of the pastry. Press gently down and forward into the pastry with your right index finger and pinch the pastry between your left thumb and index finger.
Continue all the way round the pie until you are back to where you started.
And there you have it – a beautifully pinched pie lid!
