How-to shape pie crusts
You’ll be able to impress your guests when you give your pie that finishing touch. The only issue will be convincing them it didn’t come from the bakery.
Click on one of the links below for directions.
Basic fluted edge
- Press the edge of the dough with a fork.
- Or, pinch the dough between your thumb and the knuckle of your index finger.
Scalloped edge
- Trim the dough even with the edge of the pan (if necessary) and form a stand-up rim.
- Place your left thumb and index finger about 1 inch apart on the outside of the raised edge.
- With your right thumb, push the dough toward the outside to form a scalloped wave.
- Variation: Make the scallops as wide as a fork. Dip the fork tines in flour, then press them into the scallops without pressing through the dough.
Herringbone edge
- Trim the dough even with the edge of the pan (if necessary).
- Dip fork tines in flour and press them diagonally onto the edge of the dough.
- Rotate the tines 90 degrees and press next to the first set of marks.
- Continue around the edge, rotating tines back and forth.
Cut-out edge
- Trim the dough even with the edge of the pan (if necessary).
- Unfold remaining crust.
- Using a leaf or other desired shape cutter, cut shapes from the dough.
- Brush the edge of the dough with egg white or moisten with water.
- Overlap cut-outs on the edge of the crust, pressing lightly to secure them.
Woven lattice
- Prepare crust for a two-crust pie, leaving 1/2-inch (1.25 cm) of the bottom crust extending beyond the edge of the pan.
- Cut remaining dough into about 1/2-inch (1.25 cm) wide strips. Use a pastry wheel for a decorative edge.
- Lay strips across the filling in parallel rows about 3/4-inch (2 cm) apart, twisting strips if desired.
- Use the longest strips in the center and the shortest strips on the sides.
- Add strips at right angles, lifting every other strip as the cross strips are added to form a woven lattice.
- Trim the ends even with the edge of the dough.
- Form a stand-up rim; flute the edge.
Easy lattice
- Prepare crust for a two-crust pie, leaving 1/2-inch (1.25 cm) of the bottom crust extending beyond the edge of the pan.
- Cut remaining dough into about 1/2-inch (1.25 cm) wide strips. Use a pastry wheel for a decorative edge.
- Lay strips across the filling in parallel rows about 3/4-inch (2 cm) apart, twisting strips if desired.
- Use the longest strips in the center and the shortest strips on the sides.
- Simply lay half the strips in one direction.
- Rotate the pan one-quarter turn and lay the remaining strips at right angles directly over the first strips. Trim the ends even with the edge of the dough.
- Form a stand-up rim; flute the edge.