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.
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.