Crimping techniques

Here are some of the most common techniques used in crimping pasties.


Twist and pinch

The easiest way of crimping the edges of a Cornish pasty, this involves rolling the dough back on itself and sealing it with a gentle pinch. The picture which follows is self-explanatory.



Roll it over

A slight variation on the twist and pinch technique, this is best explained by the video below.


Crimp it on top

Scooch your hands forward a touch, and while still supporting the pasty with your palms, press the edges of the dough together and the front end to seal. Work your way backward, creating a ridge down the center of the pie. See picture below.



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