A pretty edge makes even the most basic pie look professional.
Most notable pieces of art are proudly hung with ornate frames that draw attention to the beauty inside their carefully crafted borders. Similarly, a pie is a dessert worth celebrating, and it deserves a “frame” that elevates the look of the whole—that’s why it’s essential to know how to crimp a pie crust. Even though a simple crimp is nice, we are featuring 4 creative ways to crimp a pie crust because an elegant and interesting crimp only takes a few extra minutes. Crimping in one of these styles is a baking technique that delivers a lot for the little work you have to do. With one of these fresh styles, you can put your pie on the table and let it steal the show.
There are a few things to always remember when making a pie crust. You must keep the dough very cold before you crimp the edges so the pattern holds its shape. After you finish the design, be sure to refrigerate the pie crust again for at least 30 minutes before baking, so that the crimp doesn’t fall as the pie bakes. If you have time, feel free to freeze it or refrigerate it overnight to further ensure that the crust does not morph while it bakes.
Double Scallop Crimp
Carefully press a floured teaspoon, mini cookie scoop, or small melon baller around the edge of the piecrust to make evenly spaced half-moon indentions in the dough. Go around the crust two times. For a more involved pattern, you can go around several more times to create a many-layered scallop design.
Gently crimp a ½-inch section of crust between your index fingers at a slight angle so the dough peaks in the center and flattens out on both sides. Then repeat with the remaining dough to crimp the entire piecrust. For a thinner rope design, tighten the angle of the rope peaks and only use the tips of your index fingers to shorten the space between each rope strand.
Pinch And Press Crimp
Make V-shaped crimps around the entire crust by pressing outward, leaving about ½ inch of space between each crimp. Once finished, use a small floured fork to press down carefully on the dough between each crimp. Accomplish a similar U-shaped design by pressing inward with the knuckle of your index finger and pinching the dough against the sides of your knuckle.
Fluted Edge Crimp
Press one side of a floured pastry cutter around the edge of the whole piecrust to create a decorative scalloped design.