Techniques › Baking and pastry
Crimping a pie crust
Beginner Baking and pastry
Crimping a pie crust is pinching or pressing the edge of a pie crust into a pattern that seals it and looks finished.
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How do you do it?
- Trim the dough to leave about 1 inch hanging over the rim of the plate.
- Fold the overhang under itself so the edge sits on the rim.
- Push the dough between the thumb and index finger of one hand with the index finger of the other, working around the pie.
- Or press the edge flat with the tines of a fork.
Why does it work?
A thick, sealed edge holds a top crust to the bottom one so filling stays inside, and it stands up better in the oven than a thin, ragged edge.
What are the common mistakes?
- Leaving a thin edge — it burns before the pie is done.
- Crimping warm dough — the pattern slumps; chill the pie 15 minutes first.
Still stuck? Watch someone do it on YouTube.
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