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Crimping Advise.....How Do You Crimp?

Funwithfood Aug 21, 2010 03:50 PM

You see beautiful pies in magazines, ornately crimped, but still look homespun & delicious.

I've not made a lot of pies, but when I have, the hardest aspect is crimping.

So, how do you crimp? I'd love advise from experienced bakers.

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  1. Quine RE: Funwithfood Aug 21, 2010 03:53 PM

    Two thumbs outside, forefinger inside, pinch, repeat.

    7 Replies
    1. re: Quine
      Funwithfood RE: Quine Aug 21, 2010 04:05 PM

      Impossible to do with long fingernails!

      1. re: Funwithfood
        Quine RE: Funwithfood Aug 21, 2010 04:25 PM

        oh well, you didn't mention that criteria. :-)

        1. re: Quine
          Funwithfood RE: Quine Aug 21, 2010 09:11 PM

          If I could find some latex gloves to wear, that might help...?

          1. re: Funwithfood
            Quine RE: Funwithfood Aug 22, 2010 05:43 AM

            You could do it with your knuckles, my grandmother did it like that.

            1. re: Quine
              Cynsa RE: Quine Aug 22, 2010 08:17 AM

              I've done the knuckle of one hand on the inside the thumb and forefinger of the other hand pinch - how do you do two thumbs outside?
              have also used the knife handle end of a butter knife in place of the knuckle or forefinger on the rare occasion that I have too-long fingernails

              1. re: Cynsa
                ZenSojourner RE: Cynsa Aug 22, 2010 09:05 AM

                palm of right hand up, knuckles of first 2 fingers inside

                palm of left hand down, knuckle of first finger presses pie dough between the knuckles of the other hand.

                Reverse R/L above if you are left handed.

                turning your dominant hand palm up keeps from poking your fingers into the crust.

                Oddly enough I can crimp a pie crust (though I usually don't, I use a fork) but I make lousy lousy pie dough.

                1. re: Cynsa
                  Quine RE: Cynsa Aug 22, 2010 09:47 AM

                  OOps me bad,thumb and first knuckle on outside.

      2. coll RE: Funwithfood Aug 21, 2010 04:10 PM

        A fork.

        1. Funwithfood RE: Funwithfood Aug 21, 2010 04:23 PM

          BTW, can you quadruple pie crust recipes (with no problems)?

          1. Caitlin McGrath RE: Funwithfood Aug 21, 2010 09:30 PM

            For single-crust pies, I have used these alternatives to crimping or fluting: Trim the crust even with the edge of the pie plate and either roll the scraps into long skinny ropes, which I then twist together, or cut out little shapes with a paring knife (such as diamonds) or with a tiny cookie cutter. With a finger, paint a bit of water on the dough at the edge of the pie pan, then lay the ropes around the rim, or overlap the cutouts along it, pressing lightly. It's easy to do and looks neat and decorative. The only caveat is working quickly enough that the pastry doesn't get too warm, or chilling the pan before baking.

            2 Replies
            1. re: Caitlin McGrath
              Funwithfood RE: Caitlin McGrath Aug 21, 2010 10:12 PM

              Thanks Caitlin, I can see how novices could end up with too-soft dough as they attempt to be creative!

              Here is a great video I found on crimping options.

              1. re: Funwithfood
                Mistral RE: Funwithfood Aug 21, 2010 11:20 PM

                That is an excellent video and a good site! Thanks so much.

            2. greygarious RE: Funwithfood Aug 22, 2010 05:53 AM

              Martha Stewart has some gorgeous edges (of course): http://www.marthastewart.com/how-to/m...

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