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To pinch or press two pastry edges together, thereby sealing the dough while forming a decorative edge with fingers, fork or other utensil. The pastry for a single-crust pie is crimped by turning it under to form a ridge, then shaping (or fluting) the raised edge into a fancy pattern. A raised crimped edge not only seals the pastry but acts like a dam to contain the filling during cooking. Another definition is To cut gashes at 1- or 2inch intervals along both sides of a freshly caught fish. The fish is then soaked in ice water for up to an hour. Crimping a fish creates a firmer textured flesh and skin that quickly becomes crisp when cooked.

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