Fold the piece evenly in quarters. How to make decorative pie crust edges
Roll the Perfect Pie Crust Tara Teaspoon
Unfold the foil and curl the corners under a bit to make a rounded ring shape.
Folding pie crust edges. Using a few wide strips in each direction does the trick. With your index finger and thumb. Chill 10 minutes on sheet.
Lightly press the tines into the pastry. For a fluted edge, push one index finger against the outside edge of the rim. Press stack lightly together with fingers.
Hold a fork at a slight angle to the edge of the pie. Pinch the dough between the thumb and knuckle of the index finger. For a variation on the crisscross edge, hold the fork perpendicular to the edge of the pie instead of at.
Then roll out as before. Press the side of your thumb, at an angle, into the dough along the edge of the pie plate. Fold alternating strips back to weave 3 remaining strips through crosswise.
Bake in preheated oven for 15 minutes. Continue around the pie, switching angles with every other pressing. Fit it over the pie crust to protect the edge.
Place second crust on top of pie; Then place the thumb in the imprint made by the index finger and pinch again in the same manner. Puff pastry should be rolled out to approx.
Lay 3 strips parallel, spaced 1 inch apart, on a baking sheet lined with parchment paper. Then reduce oven temperature to 350 degrees f (175 degrees c) and bake for an additional 35 to 45 minutes, or until golden brown. Cut a circle out of the center of the foil (begin and end cut on the folded edges).
Fold overhang under and pinch to make the edge stand up. Trim crust overhang to 1 inch. Repeat around the entire edge.
Homemade Pie Crust Recipe Live Well Bake Often