Ella Walter
A fluted pie crust is a gorgeous, professional-looking way to finish off your pie. It is a way to add flair to your pie without a top crust design. The fluted edges will hold their shape during baking and add a lovely touch to your finished pie. The process of shaping a pie crust in a ceramic fluted pie pan is called blind baking. To start, roll out your crust between two sheets of waxed paper to a thinness of 1/4′-1/8″. Roll the crust into a circle big enough that when you place your pie dish upside down on it, it still has almost an inch of dough outside of the dish. Then, gently lift the rolled-out pie dough on parchment paper and invert the crust into your pie pan. Trim the dough even with the edge of the pie plate and form a stand-up rim that extends up by 1/2 inch. Next, decide if you want to crimp or flute the edges. To flute the edges, use the knuckle of your index finger on your dominant hand and your thumb and index finger of your non-dominant hand. With the non-dominant hand, pinch the edges of the dough around the knuckle of your dominant hand. Turn the pie dish as you go around the edges. Finally, brush the edges with egg wash for a golden and shiny finish.
| Characteristics | Values |
|---|---|
| Dough thickness | 1/4′-1/8″ |
| Dough diameter | 12″ |
| Pie dish diameter | 10″ |
| Dough overhang | 1/2″ to 3/4″ |
| Crust edge | Stand-up rim extending up by 1/2″ |
| Crust design | Fluted, pinched, forked, lattice, double crust |
| Oven temperature | 375°F |
| Baking time | 20-30 minutes |
| Crust colour | Golden brown |
| Crust texture | Flaky |
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What You'll Learn
Roll out the dough to a 12 diameter circle
Rolling out the dough to a 12-inch diameter circle is a crucial step in achieving the perfect pie crust. Here's a detailed guide to help you master this technique:
First, ensure your dough is properly prepared before rolling. Divide the dough into two equal portions and shape each portion into a flat, thick disk about 6 inches in diameter. Wrap each disk in plastic wrap and chill them for at least an hour. Chilling the dough helps to prevent it from becoming sticky and delicate when you start rolling.
When you're ready to roll, take one disk out of the refrigerator while it's still wrapped in plastic. Use a rolling pin to gently tap the disk a few times to make it pliable and flexible. This step is important for easing the dough into the rolling process and preventing cracks or tears.
Unwrap the dough and place it in the centre of a work surface lightly dusted with flour. Also, dust your rolling pin and the top of the dough with flour to prevent sticking. This will ensure the dough doesn't stick to your work surface or the rolling pin.
Now, it's time to start rolling! Place your rolling pin horizontally across the centre of the dough. Begin by rolling upwards, pressing the rolling pin away from you in one smooth, even stroke. Focus on maintaining an even pressure as you roll. Stop rolling just before you reach the edge of the dough, leaving about a 1/4-inch unrolled edge. This technique helps to create a neat circle.
After each roll, give the dough a slight turn. Some bakers recommend a 1/4 turn, but for a more precise circle, a smaller turn of 1/8 is suggested. This can be done by making marks on your work surface with your finger in excess flour. Make marks at 12 o'clock, 3 o'clock, 6 o'clock, and 9 o'clock, and then create marks between these quadrants to guide your turns. Always rotate the dough in the same direction, such as clockwise, between rolls.
Continue rolling and turning until you achieve a circle with a 12-inch diameter. Remember to be gentle and patient during this process, as pie dough can be delicate. If you encounter any cracks or tears, simply patch them up by gently massaging the dough with your fingers on top of plastic wrap.
Once you've rolled out your dough to the desired size, carefully lift it onto a piece of parchment paper and invert it into your pie pan. Gently lift the edges to allow the sides to settle into the pan. Don't stretch the dough; instead, gently press it into place, addressing any cracks or tears.
By following these detailed steps, you'll be able to confidently roll out your dough to a 12-inch diameter circle, setting the foundation for a beautiful and delicious pie.
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Place the dough in the pan
To place the dough in the pan, first, roll it out to your desired thickness or until your dough is about a 12” diameter circle. Avoid touching the dough directly with your hands at this point as it may stick. Instead, place a sheet of waxed paper over the dough and gently peel off the top layer. Carefully lift the rolled-out pie dough on parchment paper and invert the crust into your pie pan. Make sure the pie dish is upside down on the dough and there is still almost an inch of dough outside of the dish.
Then, gently lift the edges to allow the sides to fall into place. Don't stretch the dough, instead, gently press it into place, patching any cracks or tears with your fingers. You can also trim the dough with kitchen scissors, leaving a straight edge about 1/2" to 3/4" overhang. Save any excess dough to use for a lattice top or to cut out shapes.
If you are working with a double-crust pie, roll and pinch the top and bottom crusts together. If you are working with a single-crust pie, fold the overhang back over and pinch it to make a nice, compact edge.
Finally, decide if you want to crimp or flute the edges. To crimp the edges of the pie, place your index finger on top of a fork and press the tines down into the edges of the crust, continuing all the way around. To flute the edges, use the knuckle of your index finger on your dominant hand and your index finger and thumb of your non-dominant hand. With your non-dominant hand, pinch the edges of the dough around the knuckle of your dominant hand, turning the pie dish as you go.
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Flute, pinch or fork the edges
Once you have prepared your pie dough and transferred it to the pie plate, you can flute, pinch, or fork the edges. These methods help seal and secure the edges, giving your pie a beautiful finish.
Flute:
To flute the edges of your pie crust, first, trim the dough even with the edge of the pie plate. Then, form a stand-up rim that extends up by about 1/2 inch. Place your thumb and index finger about 1 inch apart on the outside of the raised crust edge. With your other index finger, push the dough from the inside of the pie plate toward the outside to form a fluted edge. Continue this process all around the edge of the dough.
Pinch:
To pinch the edges of your pie crust, follow the same initial steps as for fluting. After forming the stand-up rim, place your thumb and index finger about 1 inch apart on the outside of the raised dough edge. With your other index finger, push the dough from the inside of the pie plate toward the outside, and then pinch your thumb and index finger together to form a point. Continue this process all around the edge of the dough.
Fork:
To fork the edges of your pie crust, again, start by trimming the dough even with the edge of the pie plate and forming the stand-up rim. Then, dip the tines of a fork into some flour and press the fork straight onto the crust edge without pressing all the way through the dough. Continue pressing the fork around the entire edge of the dough.
After you have fluted, pinched, or forked the edges of your pie crust, you can proceed to fill the pie and bake it.
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Brush the crust with egg wash
An egg wash is a mixture of egg and liquid brushed on a pastry before baking. It gives the crust a glossy sheen and a rich golden-brown colour. It can be made using a whole egg, egg yolk, or egg white, mixed with water, milk, or cream.
To make an egg wash with a whole egg, whisk together one large egg with one tablespoon of whole milk until fully combined and no streaks remain. You can also use water instead of milk. This will give your baked goods a nice golden-brown colour and a shine.
If you only have an egg yolk, mix it with a little water first. This will give a slightly darker finish.
For the most shine but less colour, use an egg-white wash. Beat one large egg white until frothy, then brush it over the dough. This is great to use before adding sanding sugar, as it will give your pastry a sparkly look.
Make sure to whisk your egg wash very well, especially if you are not adding any extra ingredients. If it is not mixed well, it may be applied unevenly. Take your time when brushing it on, applying a thin, even layer across the pastry. Avoid applying a thick layer, as this can lead to uneven shine or burnt patches.
If you don't have any eggs, you can brush your pastry with milk, buttermilk, cream, or plant-based milk before baking. This will give your pastry a matte appearance.
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Bake the pie
Once you have shaped your pie crust, it is important to chill the crust in the refrigerator for at least 30 minutes before baking. This helps the crust retain its shape while baking. While the pie crust is chilling, preheat your oven to the temperature specified in your recipe—typically around 375°F.
Before baking, you may want to brush the crust with an egg wash to give it a glossy sheen and help it develop a rich golden-brown color. To make an egg wash, simply beat an egg with a little milk or water. You can also make an "eggless" wash by whisking aquafaba (liquid from a can of chickpeas) until slightly fluffy.
Place the pie on a rimmed baking sheet and follow the baking instructions in your recipe. Bake times can vary depending on the recipe, but it usually takes around 20 to 30 minutes. Keep a close eye on the pie to ensure it doesn't overbake. If the edges start to turn brown before the pie is done, cover them with foil or a silicone pie protector and continue baking.
For blind-baking a pie crust (without the filling), it is important to use pie weights to hold the shape of the crust and prevent it from shrinking, slumping, or puffing up. You can purchase reusable ceramic pie weights, or use dried beans, uncooked rice, lentils, or sugar as an alternative. Line the pie crust with parchment paper or foil before adding the pie weights.
When baking in a ceramic pie pan, keep in mind that the baking time may need to be adjusted. Ceramic pans can take longer to bake than metal pans, so you may need to extend the baking time beyond what the recipe specifies. Always keep an eye on your pie to ensure it doesn't overbake or burn.
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Frequently asked questions
First, roll out your dough to your desired thickness, or until it is about a 12″ diameter circle. Then, carefully lift the rolled-out pie dough on parchment paper and invert the crust into your pie pan. Gently lift the edges to allow the sides to fall into place. Don't stretch the dough, instead, gently press it into place.
Fluting a pie crust involves using your fingers and thumb to pinch the edges of the dough and create a pattern. For a simple fluted edge, use your thumb and index finger placed about 1 inch apart on the outside of the raised crust edge. With your other index finger, push the dough from the inside of the pie plate toward the outside and then pinch your fingers together to form a point. Continue this process all around the edge of the dough.
To get a polished look, try to maintain a consistent pattern around the entire edge of the pie crust. You can also brush the edges with an egg wash before baking to give it a glossy sheen and a rich golden-brown colour.
When shaping a pie crust in a ceramic pan, it is important to remember that the baking time may need to be adjusted. Ceramic pans can be fussier than metal pans, and the crust may take longer to bake. It is also important to use pie weights when blind-baking a pie crust to prevent it from shrinking, slumping, or puffing up.
