5 Must-Try Crusts

.1 FLUTED EDGE

Trim pie crust ½ in. beyond rim of pie plate (or 1 in. if working with a double-crust pie). Tuck overhang under to form edge. Flute by positioning an index finger inside the edge, pointing outward. Then, place the thumb and index finger of other hand on outside of the edge, pinching your finger to form a “V” with the crust. Continue around the edge of the pie.

.2 ROPED EDGE

Trim the pie crust ½ in. beyond the rim of the pie plate (or 1 in. if you’re working with a double-crust pie). To create the rope, make a fist with 1 hand and press your thumb at an angle into the crust. Pinch some of the crust between your thumb and index finger. Repeat at ½-in. intervals around the entire edge of the pie.

.3 BRAIDED TRIM

Double the dough recipe. Line pie plate with bottom crust and trim even with rim of plate. Roll remaining dough into a 10x8-in. rectangle. Cut twelve ¼-in. strips with a knife. Braid the strips together. Brush edge of bottom crust with water; place braid on edge and press to secure. Repeat with additional braids. Cover crust with foil while baking if needed.

.4 REVERSE SCALLOPED EDGE

Line pie plate with crust and trim even with the rim. Use a measuring spoon or tablespoon to cut scallops around the entire edge of the pie, leaving ½ in. between scallops. Remove the cut pieces and save for another use. To ensure the scallops are clearly defined, even after baking, use a larger measuring spoon.

.5 SHAPED TRIM

Double the dough recipe for this technique. Line pie plate with bottom crust and trim even with edge of the plate. Roll remaining dough thinly and cut out shapes with 1- to 2-in. cookie cutters of your choice. To attach the cutouts, brush bottom of each with water and press to the edge of the crust. Overlap cutouts slightly. Cover crust with foil while baking.