Whether you opt to create narrow or wide undulations in the crust, fluting is one of the easiest ways to seal the dough at ...

Not a fan of pastry crust? Try these easy alternatives for making pie crust without pastry dough including a graham cracker crust and more. The fluted edge is one of the most common finishes for ...

Then flute your pie and cut several small slits in the top crust Bake uncovered for 15 minutes to begin browning. Next, you’ll want to cover the crust edges with foil to prevent overbrowning.

Flute the edges with a pinching action using your fingers and thumb. Prick the surface of the pastry lightly before placing the pie in the oven. Bake for 20–30 minutes. When the pie is cooked it ...

Press down to seal the edges, crimp or flute the edges of the pastry then trim off the excess. Bake the pie for 30-40 minutes, or until the pastry is golden-brown. Leave to stand for 10–15 ...

Form a fluted edge around the rim with your fingers. Chill or freeze the pie shell in the pie pan for a minimum of 15 minutes until ready to use. Remove from the fridge/freezer. Using a fork ...