It’s not just a decorative touch: Crimping helps the dough grip the lip of the pie plate during baking, ensuring that the filling doesn’t seep over the edge and create a messy, soggy bottom. Here’s how to transfer, trim, and crimp dough for the best pie all-around.

By Real Simple
Updated November 15, 2013
Illo: Pie Crimping 101
Credit: The Ellaphant in the Room

Step 1: Roll the dough into a 12-inch circle. Fold the dough in half, or roll it loosely over a floured rolling pin. Move it to a pie plate and unfold or unroll. Press gently into the plate.

Step 2: Use kitchen shears to trim the ragged edge, leaving a 1-inch overhang. Fold the overhang under to create a thick rim.

Step 3: Working around the perimeter, pinch sections of the dough with one hand while pushing against it with the index finger of the opposite hand to create a scalloped pattern.

See our flaky pie crust recipe.