Baking & 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 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 all purpose 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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How 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.
The Technique
If more detailed instructions are desired as to preparing the dough from scratch, look to How To Make Pastry Dough as it will guide you each step of the way.
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.
No. 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.
No. 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.
The Tune
“The Magic Flute: Overture” Wolfgang Amadeus Mozart
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