Do you crimp? How about slash? . I’m awash in the wonder that is pastry. The last month I’ve been honing a spelt sourdough pie crust recipe for the forthcoming @ancestralkitchenpodcast sourdough spelt cookbook. We’ve eaten a lot of pie: sausage, chicken, ground beef…even liver went into one! . My mum always crimped the edge of her pastry. To make it look nice, yes, but to seal it too. Do you? . And how about the slashes? I did these with scissors, to get that slight raised effect in the centre. Do we need to slash? Do you? How does it change the pastry and/or the filling?