Pastry Trims
Easy Lattice
Cut Dough In 1/2 Inch Strips; Twist Half The Strips And Lay 1 Inch Apart
Across Pie. Twist And Place Remaining Strips In Opposite Direction In Diamond
Pattern. Secure Ends Of Strips Into Rim Of Crust As You Flute The Edge.
Fluted Edge
Trim Pastry 1/2 Inch Beyond Rim; Fold Under To Make Double Edge. Use A Knife
Handle Or Your Index Finger To Make Indentations, The Thumb And Index Finger
Of Your Other Hand Are A Wedge To Push Against To Make The Scallop Around
The Knife Handle. If You Like, Pinch Curved Edges Into Definite Points.
Scalloped Edge
Trim Pastry 1/2 Inch Beyond Rim; Fold Under To Make Double Edge. Using A
Round Bowled Measuring Tablespoon, Press Against Thumb And Index Finger
Of Hand. Or Press A Beverage Can Opener Into Edge, Curved Side Down.
Wedge Cutouts
Trim Bottom Crust Even With Edge Of Pie Plate. Roll Top Crust In Circle.
Cut In Wedges With Pastry Cutter. Cut A Design On Each Piece To Keep From
Puffing. Place Wedges On Pie. Seal Rim Edges With Tines Of Fork.
Woven Lattice Top
Trim Lower Crust 1/2 Inch Beyond Rim. Cut Pastry Strips 1/2 To 3/4 Inch
Wide And 12 Inches Long. Lay Strips On Pie At 1 Inch Intervals. Fold Back
Alternate Strips To Help You Weave Crosswise Strips Over And Under. Trim
Lattice Strips Even With Outer Rim Of Pie Plate. Fold Lower Crust Over Strips.
Seal; Crimp Edge As Desired.
Zig Zag Edge
Trim Pastry 1/2 To 1 Inch Beyond Edge Of Pie Plate; Fold Under To Make Plump
Rim Of Pastry. Press Dough Between Thumb And Bent Finger, Pushing Slightly
Forward On Slant With Finger And Pulling Back With Thumb. Place Thumb In
Dent Left By Finger; Repeat Around Edge Of Pie Shell.