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Comparing How We Crimp Pies

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From Fine Cooking #131, p. 88

While testing the Classic Pumpkin Pie recipe, we noticed that each of the three food editors who made the pie crimped their pie crusts a little differently, which affected the appearance of their crusts, though only slightly. Look below to see the various methods, and let us know if you have another-perhaps better?-way.

Ronne's pie crimp   Juli's pie crimp   Abby's pie crimp

Ronne: “I pinch the pie crust gently between my thumb and the side of the first knuckle of my index finger. The slight angle this creates looks elegant, and it’s easy to do as long as the dough sits a bit above the pie dish rim to start.”

 

Juli: “I use my knuckle on one hand and then the thumb and index finger on the other. Because my knuckle creates a wider indent than my finger would, I can do less crimping. I guess my approach stems from laziness, but it looks good, too.”

 

Abby: “I use my knuckles all the way! Right-hand index finger knuckle with left-hand index and middle finger knuckles. It’s the way I was originally taught by my grandmother. It creates a rounder, less pointy crimp that I like.”

Photos by Scott Phillips

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