HOW TO
Fold a Crostata
(Stone-Fruit Crostatas with
Cream Cheese Crust, page 121)(^1) Use a fork to crimp the edge.
2 Or use two hands to pinch (“flute”) the
edge of the crust: push the thumb of one
hand in between the thumb and index finger
of your opposite hand.
(^1) Roll out your pastry to roughly a 7-inch
circle (you want it to look rustic, not perfect).
Pile on your filling, leaving a 1-inch border of
pastry around the edge.
(^2) Fold the border up over the filling to form
a rim, pleating as necessary.
HOW TO
Crimp or Flute Pie Crust
(Apricot Pie, page 124)1 2
1 2
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