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Crimping Pie Dough for a Single-Crust Pie

Our easy crimping technique creates an edge sturdy enough to withstand baking and filling and decorative enough to impress.

Our easy crimping technique creates an edge sturdy enough to withstand baking and filling and decorative enough to impress.

1. CUT OVERHANG

1. CUT OVERHANG: Use scissors to trim the overhanging dough to a uniform 1/2 inch.

2. TUCK DOUGH

2. TUCK DOUGH: Tuck the dough under to form a thick, even, stable edge on the lip of the pie plate.

3A. FOR A FLUTED EDGE

3A. FOR A FLUTED EDGE: Pinch the dough into ridges around the rim between the index finger of one hand and the thumb and index finger of the other hand. Work your way around the perimeter of the pie, using gentle downward pressure to help the crust adhere to the lip of the pie plate

3B. FOR A RIDGED EDGE

3B. FOR A RIDGED EDGE: Press the tines of a fork into the dough to flatten it against the rim of a pie plate. 

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