To pinch or press pastry or dough together using the fingers, a fork, or another utensil.
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If you do, the filling will ooze out while you cook them. Brush a little water on the edges, fold the pastry in half, and crimp with a fork to seal. Following the recipe instructions, fry the pies over medium-low heat for about 8 minutes until golden
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around the edges. Use your finger to lightly coat the edge of the dough with water, then fold the dough over onto itself. Crimp edges with a fork. Continue with the rest of the dough. Brush tops with lightly beaten egg and sprinkle with sugar. Bake for
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cheese and one-fourth of the chili flakes. Fold over the other half of the dough to make a half moon. Roll the edges decoratively, or crimp to seal. Brush each with 1/2 teaspoon olive oil. Bake 16 to 20 minutes or until golden brown.
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pat it into the rest of the pie dough. There’s no gluten so the pie crust won’t get tough. Crimp the edges. Flour your fingers. Crimp the edges of the pie crust by pressing from the inside of the pie pan with the thumb and first finger on your
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dough. Curl up the edges of the dough, about 1/2 inch to 1 inch, all the way around the circle. Take a fork and gently crimp those edges onto the dough to seal them. Put the parchment paper back onto the dough. Put one hand under the bottom parchment paper
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425 degrees F (212 degrees C). Roll the pie dough to a circle about 12 inches in diameter; place it into the pie pan and crimp the edges. Keep the dough refrigerated while you prepare the filling. In a small bowl, stir together the cinnamon, ginger
How to Make Pumpkin Pie
Pastry for Single-Crust Pie (see recipe at the very bottom of this page). Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired. For filling, in a medium bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat