4 Creative Ways to Crimp a Pie Crust
Need a demonstration? Watch this easy how-to.
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.