Shape Crust for Pecan Pumpkin Pie Recipe

Video Transcript

This is Mary Murphy, and you are watching Expert Village. Now we have rolled out our pie crust and we now need to put it into the pie plate and shape it. A rolling pin can often help facilitate getting the crust into your pie plate. So you can use it, you can roll it on top, and then you just carefully go like this. I see I have that little seam in there. It might need to be worked a little bit more because I don't want the filling coming out. I usually take the scissors or a knife and cut off some of the excess. You can leave some over hanging because we will put it back into it. This extra is always good to just bake up with a little cinnamon, and sugar, and butter on it as a treat for everyone to snack on before the pie is ready. So we've trimmed off the excess, now you can either fold it in this way which is what we will do now. You fold it under, the excess under so this top edging is really almost a double thickness. And you fold it under like this, all the way around, and then you just make sure you smooth it out, getting looking nice. Then what I like to do to decorate my pie crust is I take my finger, in one hand, and then the other finger too, and you just create this fluting, all the way around. So, that is, you don't have to poke it, if you were making a pie that you baked the pie, the crust ahead of time, you will need to poke this with the fork so the air bubbles would release, but because we're baking it with the filling in it you don't need to do that. So this goes in the refrigerator.

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