Prep & Assembly
Crimp
Pinch and seal pastry edges to lock in filling and finish the rim
Crimping pinches together the edges of pastry — a pie rim, an empanada, a dumpling — to seal in the filling and create a decorative finished border. It's both functional and pretty. Press firmly with fingers or a fork so the seal holds through baking.
Crimping pinches together the edges of pastry — a pie rim, an empanada, a dumpling — to seal in the filling and create a decorative border. It's both functional and pretty. Press firmly with fingers or a fork so the seal holds through baking.
- Difficulty
- Intermediate
Types & varieties
Press tines along the edge for a quick ridged seal.
Pinch the rim into a wave with two fingers and a thumb.
How to do it
- 1
Brush the edge with water or egg wash to help it grip.
- 2
Press the two layers firmly together.
- 3
Crimp with fork or fingers in an even rhythm.
- 4
Chill before baking so the crimp holds its shape.
Common uses
Tips & pitfalls
- Cold pastry holds a crisp crimp; warm dough slumps.
- Trim excess overhang first so the rim isn't bulky.
- Egg-wash the crimp for a glossy, defined border.
Good to know
- Tool
- Fingers or fork tines
- Best for
- Pies, empanadas, hand pies, dumplings
- Cue
- A firm, even seal with a clean pattern
Also called
pinch · flute
Dishes that rely on it
Related
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Strain
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Filter
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Rice
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Mash
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Grate
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