Serves: 5
Herringbone Pattern
Trim dough even with edge of pan. Dip fork tines in flour press fork tines into edge of dough. Press next to first set of marks, creating pattern. Continue around the rim.
Pinched Crust
Place thumb on stand-up rim at an angle press pastry against thumb with knuckle of index finger. Repeat pattern diagonally around edge on rim of pie pan.
Scalloped Edge
Place index finger on inside rim of pastry. Make flutes about 1/2 inch apart by pushing pastry into the V shaped by the right thumb and index finger outside of the rim. Pinch points to make definite edge.
This Cook's Note: Fluting Techniques recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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