- Jul 24, 2013
Homemade pies are so beautiful. Each one is unique to the person making it. Do you like a lattice top, a double crust, deep dish or decorative edge? What fat do you use - lard, butter or shortening? We have already given you two recipes for great gluten free pie crust - one uses our Cheatin' Wheat Pie Crust Mix and the other uses our Cheatin' Wheat Gluten Free Flour. Now, here are 5 easy steps for creating a decorative edge.
Step 1: Follow instructions for making gluten free pie crust.
Step 2: Roll out your pie dough so that there will be a 1" overhang when you transfer the dough to a pie plate.
Step 3: Once in the pie plate, roll or fold that overhang under itself, pinching tightly, so you have a fat lip of dough that sits above the rim of the pie plate.
Step 4: Now you're ready to create the decorative edge.
Fluted Edge: Place the large knuckle of your index finger on the inside edge. With your other hand, place the index finger and thumb on the outside edge around your knuckle. Use the knuckle to gently push the dough between the thumb and index finger to form a U or V shape. Continue around the lip, spacing your flutes about an inch apart.
Rope Edge: Crimp around edge of pastry by gently pinching it. As you pinch, push forward on a slant with a bent finger and pull back with your thumb.
Step 5: Chill the gluten free pie dough for at least an hour before blind baking.