Shaping a Rope Edge Pie Crust
A Rope 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.
Make a fist with one hand and press your thumb at an angle into the dough. Pinch some of the dough between your thumb and index finger.
Repeat at about 1/2-in. intervals around the crust. For a looser-looking rope, position your thumb at a wider angle and repeat at 1-in. intervals.
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