Trims For One-Crust Pies: How To

Fluted

Edge of crust is double. Use your index finger or the handle of a knife to make the indentations. The thumb and index finger of your other hand are a wedge to push against to make the scallop around the knife handle. If definite points are wanted, as in the picture, rather than rounded fluting, pinch curved edge into point.

Zigzag

Edge of crust is double. Use the index finger and thumb of both hands, as in the picture, to make the fluted edge. To make it zigzag, use a diagonal motion, bringing the fingers of your left hand toward you,pushing the fingers of your right hand toward the center of the pie, or almost directly in front of your left hand.

Crisscross

Crust is trimmed at edge of pan. Cut rolled pastry into 1/2-inch-wide strips. Moisten edge of pastry in pan. Interlace two strips on edge of pie, as shown. Keep strips flat–don’t twist or turn over; never pull or stretch. To seal, press rounded edge on both sides of crisscrossed strip tightly against moistened edge with your finger.

Twister

Crust is trimmed at edge of pan. Cut rolled pastry into 3/4-inch-wide strips. Moisten rim of pastry in pan. Seal one end of strip to moistened pastry. Hold with finger of left hand; twist strip with right hand. With finger of left hand seal each flattened space of twist against rim of pastry. Don’t stretch pastry while twisting.

Source: Better Homes & Gardens Cookbook (1950’s)

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