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.
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
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, 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.
Larry C in Auburn, WA
"Joe C" < firstname.lastname@example.org> wrote in message
Greetings and Salutations...
On Sun, 02 Nov 2003 02:03:16 GMT, "Michael Latcha"
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.
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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