To flute is to create a repeated wavy or ridged pattern on the edge or surface of a food. In pastry work, fluting commonly refers to shaping the edge of a pie or tart shell with the fingers or a tool. The term can also describe the fluted shape of a mould or baking tin.
Trim the pastry evenly, then press or pinch the edge at regular intervals to create a consistent pattern. A finger-and-thumb technique produces a traditional scalloped edge; a fork or fluting tool can create a different decorative finish. Keep the pastry cool and avoid stretching it.
Fluting may also refer to cutting shallow decorative grooves into vegetables or other foods, or to the ridged shape of a fluted tart ring or mould.
Chef’s tip: Make the pattern uniform around the entire edge and leave enough pastry to form a secure seal where the crust encloses a filling.
Key distinction: Fluting creates a decorative ridged or wavy pattern. Crimping is a broader term for pressing or folding pastry edges to seal them and may also create a decorative finish.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
