How to Crimp a Pie Crust

The crimp is more than decoration. On a double-crust pie it seals the top to the bottom so juices stay inside. On a single crust it builds a raised wall that holds custard or pumpkin filling and gives the shell something to grip as it bakes, which reduces slumping.

Every crimp starts the same way: an even overhang, rolled under so the dough sits on top of the pie plate rim, not hanging off it. From there you choose a pattern. This guide covers the fork edge, the classic flute, the rope twist and the spoon scallop, with notes on chilling and the mistakes that cause an edge to melt down the side of the plate.

Trimming and building the rim

After fitting the bottom crust (and the top crust, for a double-crust pie), trim the dough with kitchen shears so about 1.5 cm (1/2 inch) hangs past the edge of the plate. Fold that overhang under, pressing it lightly so it forms a ridge that rests on the rim. For a double-crust pie, fold the top and bottom overhangs under together so they seal into one layer.

Patch thin spots now with trimmed scraps, moistened with a dab of water. An even ridge gives an even crimp; a rim that is thick in one place and thin in another will brown unevenly and may slump where it is thin.

Fork and spoon edges

The fork edge is the simplest. Dip a fork in flour and press the tines straight down into the ridge all the way around, flattening it against the rim. It holds well, but because the edge is flat it does not contain much extra filling, so it suits fruit pies better than deep custards.

For a scallop, press the edge of an upside-down teaspoon or the tip of a rounded measuring spoon into the ridge at even intervals. Alternate the angle, or add fork marks between the scallops, for a more detailed rim.

The classic fluted crimp

Hold the thumb and index finger of one hand about 2.5 cm (1 inch) apart against the outside of the ridge. With the index finger or knuckle of the other hand, push the dough from the inside out between them. Move along by one flute and repeat, so each new point shares a side with the last.

For a deep, sharp flute, pinch the points firmly once the whole edge is shaped. The raised flute works especially well for single-crust pumpkin, pecan and custard pies, where it acts as a dam for the filling.

• Lightly flour your fingertips if the dough sticks
• Keep each flute the same size by using your finger width as a gauge
• Return the pie to the fridge halfway around if the dough turns soft and shiny

The rope twist

Pinch a section of the ridge between your thumb and the side of your bent index finger at a slight angle. Tuck your thumb into the groove your finger just made, and pinch the next section at the same angle. The angled pinches line up into a twisted rope. It is quick once the rhythm sets in and looks especially good on rustic fruit pies.

Keeping the edge in shape

Edges slump when the butter melts before the flour structure sets. Chill the crimped pie for 20 to 30 minutes, or freeze it for 10, and start it in a hot oven. For blind-baked shells, fill the lined crust with pie weights or dried beans right up to the top so the sides are supported.

Because the rim is the thinnest, most exposed part of the pie, it browns first. Check it around the halfway mark and cover it with a foil ring or silicone shield once it is a deep gold.

• Edge sliding down the plate: the dough was overhydrated, stretched, or not chilled
• Crimp losing definition: the flutes were too shallow; pinch deeper and chill before baking
• Cracks along the rim: the dough was too cold and dry when folded; let it sit a few minutes and patch

Common questions

Which crimp is best for beginners?

The fork edge. It needs no special hand position, seals well and hides small uneven spots. Once you are comfortable fitting and trimming dough, move on to the fluted crimp.

Why did my crimped edge shrink?

Shrinking usually means the dough was stretched to fit the plate or was not rested. Ease the dough into the plate loosely, rest it in the fridge before crimping, and chill again before baking.

Should I egg wash the crimped edge?

Yes, if you want an even, glossy color. Brush lightly and avoid pooling, since egg wash that drips down the outside can glue the crust to the plate.