Here's a little pastry crimping technique to help make the edges of your pastry look a little prettier. Once you’ve made your pastry, lined your tin, and filled it with your favourite filling, this tip on crimping the edge adds a finishing touch.
I lined my pie tins with sweet shortcrust pastry, then filled each with cooled stewed apple, flavoured with homemade vanilla extract and added a few chopped fresh strawberries.
For this little tip, I placed the pastry lid on top of the filling and used the end of my wooden spoon to seal the lid, creating a pretty pattern around the edge. A pastry cutter with a fluted edge also helps. Remember to cut a hole in the centre of the pastry top to allow any juices and steam to escape.
I may have overfilled my pies a little, causing some of the juices to spill. But I love rustic baking. It somehow adds an extra dimension to the result.
- I have a recipe for Apple and Mincemeat squares that you could try using a crimping technique, such as a fork.
If you have any similar tips for pastry, I would love to hear them. Perhaps you could leave a comment below for everyone to see.
As always, Happy Baking.
Lynn x
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