Food stylist Victoria Granof uncovered this amazing spread in a 1959 issue of “The American Home” magazine.
If there was an upside to America’s golden age of female domestic oppression, it was probably that ladies were encouraged to stay home and spend their time developing elaborate pie crust-crimping methods.
It’s pretty brilliant.
Sit tight, we’ll break down a few of them for you…
1. “Leave 3/4-inch overhang, clip into points with scissors and roll angled pieces into cornucopias.”
Everyone loves a tiny cornucopia.
2. “Fold edge under, use key for indentations.”
3. “Trim pastry even with edge, use remaining pastry for braiding strips. Moisten pastry edge; press on braid.”
4. “Fold under edge; use vegetable parer for design.”
5. “Fork tines make this design.”
That seems true!
6. “Looped edge is molded over pencil or round object with strips of pastry, but always moistened for sealing.
7. “Leaf edge is merely pieces of pastry cut in leaf shapes, moistened, then sealed on rim of pie.”
8. “For inside ruffle effect, fold over pastry edge, press left index finger under fold, press right index finger firmly next to lifted portion.”
9. “An interesting design can be made with the handle of the pastry brush. Crust is tucked under as on number 2.”
And here are more clever ideas from modern-day crust artistes.
Because even in the new millenium, the ancient art of crimpage and cutouts is not lost.