Originally Posted by Cooking Goddess
BTW, Chief was telling you how to flute the edge of your pie in your "Peach Pie" thread. I noticed here that you actually have a scalloped type edge right on the pie plate, as if the potter created a mold for you to follow. I say next pie try pressing down into the depressions to get the edge to scallop - but only if you want a serious challenge when you go to remove the pie from the plate.
Oh I adore my pie plate, and it, yes has a fluted edge. As if the potter created a mold? my friend our pie plate was created only to make pies. Fluted? yes it is, thanks to the pottery skills of Christan and Rowan.
I'm all haply smiley that I got a, for once, dough that would hold together, and ended up flaky. I was so happy the dough held together, I cut the excess off with a butter knife. threw the top on, mashed it with my thumbs and used the leftover dough to make a turnover I ate for lunch the next day with the leftover filling.
I made a nice 'cut me up into slices' pattern on the pie, but I was saying 'holy god, I got the leftovers to make a toping, the filling is in and I haven't ripped anything. This is looking like a pie and not some cobbler you said was a cobbler but meant to be a pie.
Do say I posture as a man that has been in a brigade, and I am ok with basic cooking, but baking is another thing entire,