Crimp

To crimp means to pinch or press the edge of a pastry or dough so it seals and forms a pattern. You crimp the rim of a pie, the seam of a pasty or empanada, and the folds of a dumpling. A crimp keeps the filling inside and stops the edge from shrinking or slumping as it bakes.

How to do it

For a pie edge:

1. Trim the pastry so 2 to 3 cm (about 1 inch) hangs over the rim.
2. If there is a top crust, brush the bottom edge with water or egg wash and press the two layers together.
3. Fold the overhang under itself so the edge sits on top of the rim.
4. Place the thumb and finger of one hand on the outside of the edge, in a V.
5. Push the pastry into the V with a finger of your other hand from the inside.
6. Move along and repeat all the way round.

For a quick seal, press the edge flat with the back of a fork. For pasties and dumplings, fold the edge over itself in small overlapping pinches, like a rope.

Common mistakes

• Working with warm pastry. It sticks to your fingers and the pattern melts in the oven. Chill it for 10 minutes if it goes soft.
• Leaving the edge thin. Thin edges burn. Fold the overhang under to make the rim thicker.
• Not wetting the seal. Two dry layers of dough often pop open and the filling leaks.
• Skipping the rest. A crimped pie that goes into the oven straight away can shrink. Chill it for 20 to 30 minutes first.

In recipes

"Crimp the edges" means seal and decorate them. "Flute" means the same thing and is common in American pie recipes. "Seal with a fork" means the fork-pressed version. If the edges brown before the filling is done, cover them with strips of foil or a pie shield for the rest of the bake.