The Basics: Pie Crust Fluting Techniques

How To Flute Pie Crust Three Essential Techniques By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Author Pastry Chef Food Stylist Birmingham Alabama Southern Hostess Tailgating Expert Sports Entertaining Tide & Tigers Today Tailgate Host Raycom Sports WBRC Fox 6 Cooking Lessons How To Pastry Dough Summer Entertaining Barbecue PiesBaking & Pastry Essentials

The Technique

Fluting Pie Crust

Pretty, crimped crusts give your pies an undeniable edge & add effortless style instantly to your hand crafted creation. They also serve to anchor the crust by keeping it in place as opposed to sliding down the pie plate sides during baking. Three of the most straightforward designs can be executed once the dough is placed into the plate– no rolling, cutting, measuring or special equipment required. Follow my valuable tips & create a lovely, edgy design. 

Buttermilk Cornmeal Pie Dough By Rebecca Gordon TV Cooking Personality Buttermilk Lipstick Editor-in-Chief Birmingham Alabama Pastry Chef Author Writer Food Stylist Recipe Developer Cooking Lessons Sports Entertaining Tailgating Expert Southern Hostess Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Original Recipes & Food Craft Party Ideas

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes 1 {10-inch} pie crust

The recipe yields plenty of dough to create a bold, beautiful fluted edge around the pie plate. 

1 1/2 cups ap flour
3 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1/4 cup cold butter
1/4 cup cold shortening
3 to 4 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc.

Place the dough disc between two sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top piece of plastic & invert the dough into a lightly greased 10-inch pie plate. Remove the second piece of plastic wrap. Fit the dough down into the pie plate. Lift the excess dough hanging over the sides & fold it under so that it rests on the lip of the pan. Crimp the dough around edges in a decorative pattern. Secure a few pieces of the dough underneath the lip of the pie plate. Chill 1 hour. Use as directed in recipes.

Baking Instructions

Partially Baked Crust

Preheat the oven to 425 degrees. Place the unbaked crust on a half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 15 minutes. Remove the partially baked crust from the oven. Remove the pie weights or dried beans. Cool 10 minutes before filling & baking further according to recipe instructions.

Fully Baked Crust

Preheat the oven to 425 degrees. Place the unbaked crust on a half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 15 minutes. Remove the partially baked crust from the oven. Remove the pie weights or dried beans. Bake an additional 8 to 10 minutes or until golden brown. Cool 10 minutes before filling according to recipe instructions.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Flute Pie Crust By Rebecca Gordon TV Cooking Personality Birmingham Alabama Edior-in-Chief Pastry Chef Food Stylist Author Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 Raycom News Network Cooking Lessons How To Pastry Crust Dough Pies Summer Entertaining DessertHow To Flute Pie Crust

The secret to a beautiful pie crust edge lies in deliberate action & direction.
A few simple techniques are all that’s needed to achieve success.

The crimping procedures can be created once the dough is added to the pie plate.
You’ll appreciate the minimal effort required resulting in the stunning presentations.

How To Make Pie Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Southern Hostess Sports EntertainingThe Technique

No. 1

The Sunshine Crust Edge

Take the excess dough hanging over the edge & fold it under so it rests on the lip. Press to compact the dough around the lip. Gently press small bits of dough together using your thumb & forefinger. If the pastry feels a tad dry, moisten your finger tips with a dab of water. Conversely, dip them in a little flour if necessary. Continue the fluting technique around the entire circumference of the pie plate. Attach a few pieces of dough underneath the pie plate to secure as it bakes. 

How To Flute & Crimp Homemade Pie Dough By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief Pastry Chef Author Food Stylist Recipe Developer Tailgating Expert Southern Hostess Sports Entertaining TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6 Raycom News NetworkNo. 2

The Fluted Pinched Edge

This technique is the most traditional pie crust crimping procedure. Take the excess dough hanging over the edge & fold it under so it rests on the lip. Press to compact the dough around the lip. Press small bits of dough together using your thumb & forefinger while pressing the thumb from your other hand into the dough to form a sharp point & slight indentation. Continue the fluting technique around the entire circumference of the pie plate. For a sleeker look like the one in the photo, shape more dramatic points. For a more on the farm feel, softer lines & technique will yield a more homestyle looking pie. Attach a few pieces of dough underneath the pie plate to secure as it bakes. 

Pressed Rope Edge How To Flute Pie Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Editor-in-Chief Pastry Chef Author Food Stylist Recipe Developer Southern Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host Raycom Sports WBRC Fox 6 Cooking Lessons Barbecue Pies Summer EntertainingNo. 3

The Pressed Rope Edge

Take the excess dough hanging over the edge & fold it under so it rests on the lip. Press to compact the dough around the lip. The pressed rope design can be achieved by pressing your index fingers into the dough at a 45 degree angle. Pinch the dough edge together to create a slight tip at the end of the “rope” directly at the plate edge. Continue the design around the entire circumference of these plate. If the dough gets too warm chill briefly for a few minutes then continue with the technique. Floured finger tips can also help make points crisp & direct to result in a sharp, clean look. Attach a few pieces of dough underneath the pie plate to secure as it bakes. 

Buttermilk-Cornmeal Pastry Dough By Rebecca Gordon TV Cooking Personality Birmingham Alabama Editor-in-Chief Buttermilk Lipstick Pastry Chef Author Food Stylist Recipe Developer Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Cooking Lessons How To Recipes & Original Food Crafts & Party Ideasetc

Cooking Lessons
Visit this post for more detailed instructions & photos to make your best pie crust

How To Make Pastry Dough

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“The Magic Flute: Overture” Wolfgang Amadeus Mozart

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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