How To Crimp Pie Crust?


While the ultimate judge of a pie’s quality lies in its taste, there’s an inherent satisfaction in achieving a flawlessly even and sharply crimped edge on a pie. Nevertheless, there isn’t just one method to accomplish this—there’s an array of techniques to choose from, each lending a unique decorative touch to your pastry, whether it’s the classic fluted edge, a fork crimp, or even a creatively torn effect.

Regardless of the design you opt for, there are essential tips and tricks that can assist in manipulating the pie dough, ensuring it bends seamlessly while retaining its decorative shape. The foundation of a well-crimped pie starts with a sturdy pie dough, such as our Perfect Pie Crust, and then follows a meticulous step-by-step guide to mold it into a beautifully crimped masterpiece.

Before diving into the crimping process, the initial step involves rolling out your dough evenly. Here are some key pointers to streamline this process:


  • Work with chilled pie dough as it’s more pliable and simpler to roll out and transfer to the pie plate.
  • Roll the dough outward from the center instead of back and forth, aiding in maintaining a round and uniform thickness.
  • Rotate the dough a quarter turn intermittently to prevent sticking and ensure uniform thickness throughout.
  • Roll the dough wide enough to provide at least a 1-inch overhang. It’s easier to trim excess dough than to deal with insufficient dough after placing it in the pie plate.
  • When transferring the dough to the pie plate, loosely fold it in quarters or roll it around the rolling pin to prevent tearing as you transfer it to the dish.

Now, onto the crimping process:

-After rolling out the crust and placing it in the plate, trim any surplus dough, leaving approximately a 1-inch overhang.
-Fold the overhang underneath to create a lip.
-Create a “V” shape by pinching a section of the lip, spacing your index finger and thumb about 1-inch apart on your non-dominant -hand, then use your dominant hand’s index finger to indent from the inside of the edge out.
-Repeat this process around the pie, maintaining a consistent distance between your index finger and thumb on your non-dominant hand for a uniform crimp.


For a simpler crimp, consider the fork crimp technique:

  • After folding the overhang beneath to form an edge, use a fork to gently press and flatten the dough onto the pie plate.
  • Lightly flour the fork’s tines and press them into the flattened edge to create a pattern. Dip the fork in flour periodically to avoid sticking or use the edge of a spoon to create crescent-shaped crimps in the dough.

These techniques offer a spectrum of decorative edges, providing ample opportunities to personalize your pie crust with finesse and ease.