5 Steps to a Foolproof Piecrust
Start with a turned-under piecrust for the edges shown here. Techniques from top to bottom of photo:
Classic flute edge: Use the thumb of one hand inside plate and the thumb and index finger of other hand outside plate to press pastry.
Cutouts: Roll out scraps of pastry and cut out your choice of shapes. A small round hors d'oeuvre cutter formed this finish, but a tiny cookie cutter or squares cut from pastry would work, too. Brush pastry with water so your cutouts will stick.
Patchwork edge: Snip the pastry edge every half inch or so for this unusual finish. Then move around the piecrust, pushing one snipped portion to the center and the next one to the outside for a patchwork pattern.
Scallops: Two sizes of measuring spoons marked these scallops on the edge of the crust. Another familiar version: fork marks around the edge.
(A version of this story appeared in Midwest Living® September/October 2009.)