A perfect pie crust edge is easy to make. Here’s how:



1. Brush edge of bottom crust with egg. Centre top crust over filled pie. Trim excess, leaving 3/4-inch (2 cm) overhang. Gently lift edge of bottom crust; fold overhang underneath. Gently press layers together. Tilt edge up like a collar.




2. Place index finger and thumb, 1/2 inch (1 cm) apart, outside rim of plate to support pastry. Using opposite index finger, press pastry, without squeezing or thinning, into space between finger and thumb. Repeat around edge.


This story was originally titled "Food Matters" in the August 2011 issue. Subscribe to Canadian Living today and never miss an issue!