Crimp

To crimp pastry is to press, pinch, fold or shape its edges to seal the dough and create a finished decorative border. Crimping is commonly used on pies, tarts, turnovers, empanadas and filled pastries. A well-made crimp helps keep the filling enclosed and gives the product a consistent appearance.

Common crimping methods

• Finger crimp: pinch the edge between the fingers to create a fluted pattern.
• Fork crimp: press the tines of a fork around the edge to seal and mark the pastry.
• Folded or rope edge: fold or twist the dough edge into a repeated pattern.
• Hand-pleated seal: fold small sections of dough over one another, often used for pasties and dumplings.

How to crimp effectively

Keep the pastry cool and avoid stretching it excessively. If the recipe requires, lightly moisten the joining edge before sealing. Apply even pressure so the seam is closed without crushing the pastry layers or forcing filling out.

Chef’s tip: Leave enough pastry around the filling to create a secure seal. Remove excess flour from the edge and check for gaps before baking.

Key distinction: Crimping is the shaping and sealing of the pastry edge; docking is the pricking of dough with small holes to release steam.