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How to Create Ruffled Edge Pie Crust

Use for single- or double-crust pie. Trim pastry to 1/2 in. beyond edge for single- and 1 in. for double-crust pie. Turn overhanging pastry under to form rolled edge. Position thumb and index finger about 1 in. apart on inside edge. Position index finger of the other hand between thumb and index finger and gently push the pastry toward the center in an upward direction. Continue around the edge to seal.

 
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