What does crimping in baking means?

"Crimping" in baking refers to the process of sealing the edges of pastry dough together. This is often done to create a decorative edge, prevent filling from leaking out, and ensure the pastry is fully sealed.

Here are some common ways to crimp pastry:

* Fluted edge: This is a classic crimp made by pressing a fork or other tool along the edge of the pastry, creating a series of indentations.

* Twisted edge: This technique involves twisting two edges of pastry together, creating a rope-like effect.

* Scalloped edge: This decorative crimp is made by pressing a scalloped tool or a fork along the edge of the pastry, creating a series of curved indentations.

* Pinched edge: This simple technique involves pinching the edges of the pastry together with your fingers.

Crimping is commonly used for pies, tarts, empanadas, pot pies, and other pastries with a crust. It's an important step in ensuring that the filling stays inside and the crust is sealed properly.

Here are some benefits of crimping pastry:

* Prevents leakage: Crimping helps to prevent the filling from leaking out during baking.

* Improves structural integrity: Crimping creates a strong seal that helps the pastry hold its shape.

* Adds visual appeal: Crimped edges can add a decorative touch to your baked goods.