Cookbook:Pie Crust Edges

The edges of pie crusts may be shaped in a variety of ways for an attractive finish.

Simple Fork Edge

 * 1) Fold overhang under and press down with your fingers.
 * 2) Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan.

Fluted Edge

 * 1) Fold overhang under and pinch to make the edge stand up.
 * 2) With the thumb and forefinger of one hand, pinch the outside edge of the pastry, while pressing from the inside with the forefinger of your other hand.

Rope Edge

 * 1) Fold overhang under and pinch to make the edge stand up.
 * 2) Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist.