Description

This simple recipe for crimping pie crust results in a beautiful finish. Perfect for any occasion, it features easy steps, essential ingredients like pie dough and egg wash, ensuring your pies look delightful and taste amazing!

Ingredients

Scale

1 pie dough (rolled into a 12- to 14-inch circle, about ⅘-inch thick)
Flour (for dusting counter, fingers, and tools)
1 tbsp water or egg wash (for decorative cutout glue, optional)
1 beaten egg, or 1 egg + 1 tbsp water, or 1 egg + 1 tbsp cream (for egg wash, optional)

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Instructions

Roll the dough out into a 12- to 14-inch circle, approximately ⅘-inch thick, using flour on your counter to prevent sticking.
Press the rolled dough into a 9-inch pie pan, allowing the excess dough to hang over the edge and ensuring it fits snugly without gaps.
Trim the excess dough to about 1 inch beyond the pan's edge.
Fold the 1-inch overhang under itself to create a double-thick rim that rests on the pan's lip.
Select your preferred crimping method (such as Classic Fluted, Fork, Rope, Spoon, or Decorative Cuts) and apply it to the edges of the crust.
Chill the prepared pie in the freezer for 15-20 minutes or in the refrigerator for 30 minutes before baking, to help maintain the shape of the crimp.

Notes

For a golden finish, brush the edges with an egg wash just before baking.
Experiment with different crimping techniques to find your favorite look.
Make sure to chill the crust to keep it flaky when baking.

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 0g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg