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NOTES FROM THE TEST KITCHEN

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CRIMPING A SINGLE-CRUST PIE DOUGH

For a traditional single-crust pie, you need to make an evenly thick edge before crimping. Trim the pie dough so that it hangs over the pie plate by ½ inch, then tuck the dough underneath itself to form a tidy, even edge that sits on the lip of the pie plate.

FOR A FLUTED EDGE: Use the index finger of one hand and the thumb and index finger of the other to create fluted ridges perpendicular to the edge of the pie plate.

FOR A RIDGED EDGE: Press the tines of a fork into the dough to flatten it against the rim of the pie plate.