S.Y.

2020 - 2021
EMETERIO-FEDERICA GEREZ NATIONAL HIGH SCHOOL
Brgy. San Agustin, Babatngon, Leyte Q2
303421
JHS LEARNING ACTIVITY SHEET WK7
LAS No.: 1
Name: DANNY B. ELAGO________________________________________________Grade/Score: _____________
Grade and Section:GRADE 9-HUMANITY ___________________________________Date: ___________________
Subject:

Type of Activity: Concept Notes

Activity Title: Finishing Techniques for Pies and Pastries

MELC: Decorate and present pastry products (TLE_HEBP9-12PP-IIh-i-5
Learning Target: To identify different techniques in finishing pies and pastries.
References: Technology and livelihood education Quarter 2, Wk. 9-Module 5 prepare pastry products
Finishing Techniques for Pies and Pastries

The finish to any pastry product is important for a number of reason. All products should be the
same size, finish and shape. The finish should appeal to the eye but still be good to taste. Decoration
should be delicate and balance, colors should not be too bright and piping should be neat and tidy.
Finishing techniques form part of the skills of the contemporary chef, patisserie or baker.

1. Egg wash

Often used to brush the top of the pastry. This is done by beating an egg and using a brush
to wash over the top. Only small amount is used to avoid it being absorbed by the pastry. Egg
wash is used as it gives a nice shine to the pastry and makes it look more appealing. It also
gives the pastry a golden color once cooked.

For a shine and light browning - brush with an egg white that was lightly beaten with 1 teaspoon
of water.

For a glossy golden appearance - brush with an egg yolk that was beaten with 1 teaspoon of
water.

For slight shine, brush with half-and-half cream of heavy whipping cream.

For a crisp brown crust - brush with water

For a little sparkle, sprinkle with sugar or decorator sugar after brushing with one of the washes.

To give a little more shine to a baked double-crust pie, warm 1 tablespoon of light corn syrup.
Gently brush over the baked warm crust.

2. Dusting
Dusting with icing sugar, icing sugar with cocoa or icing sugar with cinnamon should be light
and delicate but just enough to decorate the top of the particular dish
3. Piping – to be able to pipe well, you need to practice. It requires a skill in both holding the bag
and controlling the flow by pressure of the hand to create the particular design required for the
dish.

4. Crimping – used to seal the outside edges of the pastry so they do not come apart while baking
and make it look more decorative

Requirements for color, flavor, texture and finish: Golden color, good crumb, springy texture, crisp texture

LANGSOCTECH Department - LAS No. 1 - Page 1 of 3

 S.Y. 2020 - 2021
EMETERIO-FEDERICA GEREZ NATIONAL HIGH SCHOOL
Brgy. San Agustin, Babatngon, Leyte Q2
303421 JHS LEARNING ACTIVITY SHEET WK7

Ways to Finish Pie Crust Edges

1. Fluted Pie Crust Edge

The fluted pie crust edge is the most common way to finish a pie crust.  It’s
simple but pretty, and quick to do.

 Form the index finger and thumb on one hand into a pinching shape, and
place it on the outside of the pie crust.

 Take the index finger on the other hand and place it on the inside of the pie crust between your two
pinched fingers.

 Gently press your pinched fingers into the index finger on the other hand.

 Repeat the process all the way around the pie crust edge.

2. Scalloped Pie Crust Edge

The Scalloped Pie Crust Edge is very similar to the fluted edge, but
the scallops are bigger.  You’ll be using your knuckles instead of just
the tip of your finger.

 Place your bent second knuckle of your index finger on one

hand on the inside of the pie crust.

 With the other hand, make a pinching shape using your index finger and thumb, large enough
that it will fit around the knuckle on your other hand.

 Using the same technique as fluting, gently press your pinched fingers into your knuckle to
create a scallop shape.

 Continue this procedure all the way around the pie crust edge.

3. Rope Pie Crust Edge

The Rope Pie Crust Edge is similar to the traditional Fluted Edge with
just a little twist.

 You will be using your thumb and the flat part between your first
and second knuckles to make the Rope Edge.

 Simply place your thumb and knuckle on the edge of the pie crust at about a 45-degree angle.

 Gently squeeze your thumb and knuckles together to form a crimp.

 Continue this process all the way around the pie crust.

4. Imprinted Scalloped Edge

LANGSOCTECH Department - LAS No. 1 - Page 2 of 3

 S.Y. 2020 - 2021
EMETERIO-FEDERICA GEREZ NATIONAL HIGH SCHOOL
Brgy. San Agustin, Babatngon, Leyte Q2
303421 JHS LEARNING ACTIVITY SHEET WK7

Imprinted edges are the way to go if traditional scalloping and fluting still scare you.  Imprinting is
even easier to do, but still looks beautiful.  This Imprinted Scalloped Edge uses a spoon for the
impressions.

 Press the rounded tip of a spoon into the edge of the pie crust, with just enough pressure to
leave a definitive impression.

 Directly below the first impression, make another impression with the tip of the spoon.

 Continue this process all the way around the pie crust edge.

5. Full Forked Edge

The Full Forked Edge is another imprinting technique, this time using a fork.

 Press the tines of the fork into the edge of the pie crust, with enough
pressure to leave a noticeable imprint.

 Continue with the technique all the way around the pie crust edge.

6. Cut-Out Edge

You can also vamp up a pie crust edge using simple cut out from cookie
cutters.

 You will need a double pie crust for this technique. After the
bottom pie crust is rolled out and placed in the pie dish (edges
trimmed and tucked under), roll out the second pie crust, and cut out
your shapes using the cookie cutter.

 Lightly wet the outside rim of your bottom pie crust so that the cut outs will stick better.  You
can use a pastry brush for this, or just a clean damp rag or paper towel.

 Lay your cut outs around the crust in any desired pattern.  You can even lay some on top of the
filling once you’ve poured it in.

7. Braided Edge

A simple braid can make a big impact, and they’re not just for beauty
purposes! You can make a simple and easy braid for a beautiful,
intricate-looking pie crust.

8. Lattice Crust

You will need a double pie crust for the lattice crust.  The bottom crust
should be rolled out and placed in the pie dish.  No need to trim or tuck
under yet, but do add the pie filling.

LANGSOCTECH Department - LAS No. 1 - Page 3 of 3