Pastry Stamps for Pies, Quiches, Pastry and Icing – Set of 3

Sweet or savoury, we can’t resist a proper home-made pie. And while it’s true that it’s what’s inside that counts, it’s no secret that we eat with our eyes first, so when the crust has been beautifully finished with one of these Pastry Stamps, it will have a hearty, wholesome appeal that’s impossible to resist.

Easy as pie

These polypropylene stamps couldn’t be any easier or speedier to use; just choose your design – leaves, swirly loops, or stylised apples for fruit pies – press it onto your pastry edge, then move the stamp along to the next section. You could just grab a fork and crimp the edges, but why would you want to settle for a plain finish like that when you can have pretty patterns that make your pies look this posh and professional?

Presses with purpose

Granny wasn’t just making her pies and pasties look good when she gave them a fluted edge – those patterns had a job to do! On plate pies and tarts a pressed edge can help stop the pastry shrinking back into the tin while baking, and a crimped edge is essential for keeping all that lovely filling inside a two-crust pie.

For pastry and icing

These simple stamps aren’t just for well-presented pies and pasties – they’ll give quiches a crust that looks carefully crafted, and are perfect for fondant icing too.