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Shaping a Fluted Edge Pie Crust

A Fluted Edge is suitable for a single- or double-crust pie.

The pastry should be trimmed to 1/2 in. beyond the rim of the pie plate for a single-crust pie and 1 in. for a double-crust pie. This overhang is then turned under to form the built-up edge.

Position your index finger on the edge of the crust, pointing out. Place the thumb and index finger of your other hand on the outside edge and pinch dough around the index finger to form a V shape. Continue around the edge. ADD PHOTO HERE

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