Assorted Pie Tops
& Fluted Edges

Assorted Pie Tops:

• For a Lattice-Top: Prepare pastry for a two-crust pie, leaving 1-inch overhang on bottom crust. After rolling circle for top crust, cut into strips about 1/2-inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips (depending on size of pie) across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (Or, to save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips. (Strips can be twisted as they are placed on pie, if desired.) Fold trimmed edge of lower crust over ends of strips, building up a high edge. Seal and flute. Proceed with recipe directions.
• For a Diamond Top: Lay or weave second half of pastry strips diagonally across first strips on filling.
• For a Spiral Top: Begin from center of pie. Twist one strip and coil it outward on pie, adding length by moistening ends of other strips and pinching together. Moisten trimmed edge of bottom crust; place tightly twisted pastry strip around edge, pressing to seal.

Fluting the Edge

• For a Cutout Edge: Trim overhang even or flatten pastry on rim. use tiny cookie cutter, thimble or hand-cut tiny leaves, hearts, circles, etc., from pastry scraps. Moisten rim and place cutouts around rim, overlapping if desired. Press into place.
• For a Fork Edge: Flatten pastry evenly on rim of pie plate. Press firmly around with tines of a fork. To prevent sticking, dip fork in flour.
• For a Pinch Edge: Place index finger on inside of pastry rim and knuckles (or thumb and index finger) on outside. Reverse the position if it is more comfortable. Pinch pastry into V-shape along entire edge. Pinch again to sharpen.
• For a Rope Edge: Place side of thumb on pastry rim at an angle. Pinch pastry by pressing the knuckle of your index finger down into pastry toward thumb.