KEEP FRUIT JUICES IN PIE ... the “Rim-Seal” way
To keep fruit juices from boiling out of a 2-crust pie, trim undercrust even with pan, cut the top crust ½ inch beyond pan, then turn it under the bottom crust.
Moisten edge of undercrust with water, press upper and lower crusts together with floured fork. Or crimp the edges together with the thumb and forefinger.
Attractive Rims to Flatter Your Pies
The eye-catching look of a handsome pie comes in large part from its pastry rim. Clever fingers can fashion an endless variety of attractive edges. The tines of a fork, a pointed knife, or an inverted teaspoon tip can be used with good effect, too.
Interesting pastry designs can be made on the rims with tiny patterns or cutters. Some pies call for a rim of the “stand-up” type, others are at their best with a flat “lie-down” rim. Select the edge that will do the most for the filling. You will enjoy using your own ideas and creating new and original rims to frame your favorite pies. Here are some attractive edges that are easy to make.
Rope Rim (for pie shell)
Make stand-up rim ([page 18]). Pinch pastry between thumb and bent forefinger. Make the crimps sharp and distinct so they will not bake out.