What does flute in baking means?

Fluting is a decorative technique used in baking to create ridges or grooves on the surface of pastries, cakes, or other baked goods. It involves gently pressing a fork, a knife, or a specialized fluting tool into the dough or batter before baking. The resulting pattern adds visual interest and texture to the baked item.

Fluting can be applied to various types of dough, including pie crusts, tarts, cookies, and bread. In the case of pie crusts, fluting helps seal the edges of the dough, preventing them from shrinking or cracking during baking. It also creates a decorative border that enhances the appearance of the pie.

For fluting, it's important to make sure the dough or batter is chilled before starting. This helps prevent it from becoming too soft and losing its shape during the process. The utensil used for fluting should be held at a slight angle and pressed into the dough or batter with a steady, even motion. The depth and width of the flutes can be varied depending on personal preference and the desired effect.

Fluting adds an elegant touch to baked goods, making them ideal for special occasions, decorative purposes, or simply for enhancing the visual appeal of a dessert or snack.