How to Crimp Pie Crust like a Pro (19459000)
Mark Derse, Taste of Home
Mark Derse, Taste of Home
Published on Jun. 12, 2025
Want to make pies, but they look a little too… home-made? How to create a professional-looking finish by crimping pie crust.
What makes a pie from a baker (or one that you see on Pinterest) different than a pie made at home? The finishing touches are the golden-brown pastry, the neat latticework and that mysterious crimped pie crust. This guide will teach you how to make a crimped pie crust that looks crisp and textured, without being too thin or bulgy.
Some of the most popular pie recipes simply instruct the baker to crimp their crusts as though it were a straightforward task. With a bit of practice, you can do it. You can also read about how to get started. It’s easy to understand. If you want more details, we’ve got the tips and tricks to make a pie crust worthy of close up.
Why is it necessary to crimp the pie crust?
The crimped crust isn’t only for decorative purposes. The technique was designed for a single crust pie to prevent the edges from shrinking back down into the pan after baking. Crimped edges are used to seal together the bottom and top layers of the crust in double-crust pie. This prevents the filling from spilling.
These same functions can be achieved with other decorative pie crusts. It is also possible to fluff the edge of your crust by making it wavy and ruffled. This is a slightly more complex technique than the simple crimp.
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Dan Roberts, Taste of Home
Classic Crimp
With a few simple tricks, you can easily achieve the classic, basic crimp. Roll out the dough to the point where it extends about an inch beyond the edges of your pie dish. Use kitchen shears around the edge to level out the excess dough if you are using double crusts. Fold the extra dough over the crust and lift it up to make a thicker crust. It should be wide enough to completely cover the rim of your pie dish. When crimping the crust, most people don’t double over the edges. This results in a thin crust which becomes brittle and burnt after baking.
To finish, gently pinch together the layers of the dough with your fingers. The majority of bakers press outwards from the pie, creating a V-shaped shape. They then use the index and thumb fingers to push inwards to stabilize the shape. As you continue around the edges, rotate the pie plate. When pinching, be gentle but firm.
The classic crimp can be used to finish both double and single crust pies. This is especially useful for those who are new at baking or in a rush. This technique can be used on pre-made pie crust.
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Josh Rink, Taste of Home
Fork Crimp
The easiest way to finish a pie is with a fork crimp. After the crust is formed, the fork crimp can be done. The tines of the fork should be pressed into the dough, pressing the layers together. This will create a striped edge. Spin the pan again as you press the dough to the edges. The crust can be finished with egg wash to give it a golden color.
The fork crimp works well with all pies, just like the classic crimp. This crimp adds an authentic, homey quality to vintage-style pies.
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Josh Rink, Taste of Home
Crosshatch Crimp
Are you ready to go a bit fancy? The crosshatch is a great crimp. The fork crimp is similar, except that it’s angled and overlapping. Press the edge of the crust with the fork at an angle. Press the fork again around the crust at an angle, in the other direction. Voila! It’s as simple as that! You can use a crosshatch-crimp wherever you would normally use crimps.
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Jim Wieland for Taste of Home
The Spoon Crimp
It’s a great method because it is as simple as fork crimping, yet it stands out at the bake sale. You’ll press the arches with a spoon, creating a scalloped or bunting design.
Press the floured tip of the spoon halfway into the edge to crimp. The convex edge should be pressed into the crust to leave a thin line and not a dimple. Then, using the same spoon again, add a second imprint closer to the edges. It’s easy to see how a pie with curved edges looks.
The spoon crimp is best used on pies with a single crust, since a double crust may be too thick to use this method.
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Sarah Tramonte, Taste of Home
Pleated Crimp
If you want a pleated edge, do not fold over any excess crust before you crimp. This edge is going to be fancy! Cut the edges into diagonal stripes using kitchen shears. You know the signs with little tabs at the bottom of the board that you can pull off in order to get someone’s number? The same tab is cut into the edge.
Fold each tab over and up to the edge. Once the entire pie edge has been folded, you’ll see that the crust looks like it is pleated. The crimp is best used with single crust pies because the ends of the tabs are covered by the filling.
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Mark Derse, Taste of Home
Cookie Cutter Crimp
The cookie cutter crimp is a great way to achieve a professional finish. It’s also achievable for bakers who have mastered the other methods of crimping. For this type of crimping, extra dough is needed. Roll out any extra pastry dough once you have arranged the pie crust in the pan. Cut shapes in the dough with very small cookie cutters. The “cookies”, once pressed, will form a border around the pie. Since they overlap, simpler shapes like leaves, flowers or hearts tend to be the best.
This crimping style is great for spring pies, pumpkin pies and pies with a single crust. Prepare a double crust recipe to ensure you have plenty of dough. Then, use cookie cutters to cut all the excess dough. You can bake any leftover dough like cookies or freeze it for later use.