Crimping for Single-Crust Pies

As with many aspects of pie making, how you crimp (or flute) the outer edge is a matter of personal style and preference. We have found that as a rule, it’s best to roll the excess dough overhang under when preparing to crimp a single-crust pie (such as a custard, which generally requires a prebaked crust). Rolling the excess dough overhang inward is easier when preparing to crimp a lattice- or full-topped pie.

To prepare the fitted, trimmed dough of a single-crust pie for crimping, roll and pinch the excess dough edge under so that it sits directly on top of the pan’s rim. Do not be afraid to pinch tightly; otherwise, the crust may unravel while baking. If your fingers are sticking to the dough, dust them with a little extra flour. Continue to roll and pinch the dough all the way around the circumference of the pan until you have created a “wall” of dough that can be shaped and fluted. Next, use the index finger and thumb of one hand to create a letter C that the thumb of your opposite hand fits perfectly into. Hold this C at the outside of the crust “wall” and push inward while simultaneously pushing your opposite thumb into the center of the C from the inside of the crust “wall.” Use this as your mold to crimp the edges of the pie all the way around, making sure the final fluted crust sits directly on top of the pan’s rim. See the photo here for a clear illustration. Alternatively, for an easier crust edge style, you can use the tines of a fork to press the dough wall flat down onto the pie pan rim (see the image for Lavender Honey Custard Pie here).

Assembling and Crimping Fruit Pies

We like to sprinkle the bottom of a fruit pie shell with 1 teaspoon each flour and granulated sugar before pouring in the filling; this mixture acts as an absorbent layer to suck up some of the excess juice, thereby helping to make a crisper bottom crust.

When filling a fruit pie, you want to be certain you fill it enough, but be careful to not overfill it. For juicy fillings, such as blueberry, fill just to the top of the pan. Drier fillings, such as apple, can be mounded in the center. A fruit pie will be topped with lattice, a full-top crust, or a crumble or streusel topping. For streusel or crumble, you can use the crimping technique explained in “Crimping for Single-Crust Pies,” above.