How To Crimp Pie Crust To Make Bakery-Worthy Pies

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2026 Food & Nutrition TrendsValentine's Day Gifts Under $20Valentine's Day Gifts on AmazonSlow Cooker MistakesWhen to Use Presoak Cycleassorted pies with crimped pie crust
Mike Garten

There's nothing better than a homemade pie recipe to finish a special holiday meal. And while a more rustic sweet treat can still taste delicious, learning how to crimp pie crust will wow your guests and create a bakery-worthy dessert every time. Once you've found your favorite baking recipe (apple, pecan, pumpkin, banana cream, it's entirely up to you!), made the perfect flaky pie crust recipe, prepped your fillings and added them to a rolled crust, it's time to top off your creation. Learning how to shape pie crust edges turns any average recipe into a show-stopping tread, perfect for a Thanksgiving Dessert Spread, for after a delicious Christmas dinner, or to make any weeknight dinner extra special.So how do you finish the edge of a pie crust?

There are plenty of techniques to utilize when you want to crimp a pie crust. We have three favorites that require pie crust crimper tools you already have on hand: A spoon and your fingers! And while it's not a necessary step to bake a delicious pie, learning how to flute pie crust adds extra elegance to your go-to Thanksgiving dessert recipe.

1

How to Flute Pie Crust:

pie crust with fluted edges
Philip Friedman

Place a finger (or two, for a larger crimp) against the inside edge of the pie dough, then use the thumb and index finger of the other hand to press the pastry into flutes.

2

How to Create a Scalloped Edge on Pie Crust:

how to crimp pie crust for a scalloped edge
Philip Friedman

Press the edge of a floured spoon into the crust to create half-moon indentations. Use a rounder-edged spoon for a circular look or a pointier-edged spoon for a sharper look.

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How to Rope Pie Crust:

pie crust with rope edge
Philip Friedman

Turn a simple pinch into a twisted, rope-like look by squeezing the pie dough on an angle between your thumb and index finger, slightly pushing the bent finger in while pulling back with your thumb.

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