This is my favorite way to construct the edges of a pie crust. It’s easy, you don’t have to trim anything and it looks rustic yet professional. Alls you do is press the crusts together, roll the edges inward, then take a knife and firmly score the roll at an angle, all around. Try it. It’s better looking than pressing with a fork and easier to pull off than pinching.

This particular pot pie has homemade seitan plus the usual suspects; peas, carrots, shallots. I used the seitan simmering broth to make the gravy, so nothing was wasted. Except for, like, my entire afternoon.

This entry was posted on Thursday, September 13th, 2007 at 5:29 am and is filed under How To, Pie, Food Porn.

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