Pastry Crimping Technique

Add a finishing touch to your little pies.

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.

TIP: A simple tip for lining small muffin/pie tins is to take strips of baking parchment and place each one in the bottom of the tin, making it easier to lift the pies out once they are baked.

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