Crimp or Flute A Pie-Crust Edge to Seal It
Crimp the edges for a sure seal, or flute them for an attractive appearance
with Carolyn Weil
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Sealing the edges of your pie dough keeps delicious juices from bubbling out and helps to keep your oven clean at the same time.
Carolyn Weil, a professional baker and author who focuses on making baking approachable for the home cook, demonstrates how easy crimping or fluting the edges of a berry pie can be.
For more of Carolyn's baking tips, see How to Bake a Double-Crust Fruit Pie and the related videos on this Web site. Carolyn's article "Holiday Pies with a Pretty Twist" appears in Fine Cooking's 2002 Holiday Baking issue (#54).
Video: Gary Junken
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