pie crust edge

[Joe C]

Anybody have a link for instructions on how to make/apply a piecrust edge to a table?

TIA,

Joe

[CW]

Wet fork. Press REAL hard.

[Joe C]

salad fork, dinner fork or some other type of fork off the shelf?

[Mark]

?

With a fork?

That's what my mom used on her pie crusts.

?

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[Rob V]

lol!!!

[CW]

Dinner for pattern, heavy duty.

[George M. Kazaka]

[Michael Daly]

Got a good router? You can make your own fork! Or you can get a deal on ebay and take the rust off yourself!

My mom never used a folk - she neandered her pie crusts with her fingers around the edge.

Mike

[admin]

And if he meant a "scalloped" edge, well, that takes *mussels*, too.

[The Guy]

Let's see...I had an aunt that used to use her false teeth to make pie crusts....And you do NOT want to know how the donuts were made.... :)

Joe C wrote:

[J.B. Bobbitt]

Joe;

I'd take these collective replies as: "No, we don't know."

-JBB

[Michael Latcha]

This thread has been phun... :)

Not online, but the book "Woodcarving, the Beginners Guide" by Wheeler and Hayward (ISBN 0-8069-8790-1) has an entire chapter (12) devoted to pie-crust edges. Basically, the interior of the top is turned flat, leaving the molding on the edge to be carved from the reminder. Real pie-crust edges are not applied, they are carved in place...

Michael Latcha - at home in Redford, MI

[Joe C]

Finally!!!!

Thanks Michael.

I was assuming they were applied since I've seen some rather large pieces (36" across) that had that detail and I don't know how the center portion could be turned. Now, power carved, that may work....

Thanks guys, that was fun.

Joe

[Larry C in Auburn, WA]

Joe, you could use a router to remove the inside waste since I doubt you have the capability to turn a 36" dia top. At some point most of the inside will be removed so you'll need a spacer the same thickness as the removed portion for your router to rest on. Use a router would be easy to ensure a uniform amount of wood is removed across the top.

[Mark]

Now that I think of it, Mom did finger pinch the crusts.

She used a fork to distress the top and bottoms.

[Test Tickle]

Traditional Piecrust was always carved in the solid, never applied. I'm not sure it could be applied, in fact. Basically, the top is turned, dishing out the center, and turning a molding on the edge. The edge molding is then carved, leaving some of the turned portion, and hand-carving the rest.

You could use a router as well, using a variety of jigs. It's still alot of handwork, though.

Eugene Landon had a nice article on carving pie crust edges in Fine Woodworking, back in 1987, I think. I believe it was the cover photograph, in fact.

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[Dave Mundt]

Yea...it has brought a chuckle or two. I learned to put the edge on the piecrust with my fingers...I use a fork to punch holes in the crust to keep it from puffing up.

And, although I can't bring the exact issues to mind, I am pretty sure that American Woodworker (a few years ago) and (I think...) Fine Woodworking have had articles on carving this edge. If one has a lathe big enough to turn the table top, it is pretty easy to get the basic form done. One can also use a router to hog out the depressed center. I have not taken on that project, yet, but, I think about it every so often. Actually, if truth be known, when that happens, I usually take a couple of Aspirin and lay down for a minute, and the feeling goes away. Regards Dave Mundt

[Steve and Lizzy]

Oooh Mean! My Mom always used her hand to distress my bottom....

Steve