Sally's Baking Addiction · by Sally★ 5.0
How to Crimp & Flute Pie Crust
NUTRITION · PER SERVING15M COOK
CAL 18%·PRO 23%
CARBS 32G35% OF CAL
3G FIBER28G OTHER1G TOTAL SUGAR
FAT 21G51% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instructions for crimping and fluting pie crust edges to seal filling and add visual appeal. A decorative technique that also serves to prevent shrinkage during baking.
componentamericanbaked good🥧 baking dishvegetarian
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Nutrition & ingredients
Ingredients
serves 1- pie dough such as homemade pie crust (recipe makes 2 crusts)
- all-purpose flour, as needed for rolling out dough
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- coarse sugar for sprinkling on crust, optional
At a glance
PER SERVING · TIME 15M
CAL 18%·PRO 23%
CARBS 32G35% OF CAL
3G FIBER28G OTHER1G TOTAL SUGAR
FAT 21G51% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 304mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 150mg
- Calcium
- 53mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.