To make beautiful homemade pies with picture-perfect edges, follow this step-by-step guide on how to crimp and flute the pie crust. These techniques will help to seal in the filling and give your pies the perfect finishing touch before baking.
Start by preparing a great pie crust recipe. You can use your favorite recipe or try the recommended homemade pie crust recipe. Roll out the pie dough into a 12-inch circle to fit a 9-inch pie dish.
After fitting the pie dough into the dish, trim the excess overhang to around 1.5 inches. This can be done before or after adding the filling. Fold the overhang back over and pinch it to create a compact edge. If making a double-crust pie, roll and pinch the top and bottom crusts together.
To crimp the edges, use a regular fork. Place your index finger on top of the fork and press the tines down into the edges of the crust, continuing all the way around the pie crust. This method is great for pies with a top crust and a juicy filling.
To flute the edges, use your hands. Use the knuckle of your index finger on your dominant hand, and your index finger and thumb of your non-dominant hand. Pinch the edges of the dough around the knuckle of your dominant hand, turning the pie dish as you go around the edges. Fluting is perfect for one-crust pies.
Before baking, don't forget to brush the top crust and edges with an egg wash made from mixing an egg with a little milk or water. This will give the crust a glossy sheen and a golden-brown color. You can also sprinkle some coarse sugar on top for added sparkle and crunch.
Enjoy your beautifully crimped or fluted pie crust and impress your guests with your homemade pie baking skills.
