Shaping a Ruffle Edge Pie Crust
A Ruffle 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 thumb and index finger about 1 in. apart on the edge of the crust, pointing out.
Position the index finger on your other hand between the two fingers and gently push the pastry toward the center in an upward directions. Continue around the edge.
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