Description

This How To Crimp Pie Crust guide makes it simple to achieve a beautifully crimped edge, ensuring every pie is not just tasty but also a visual delight. With easy prep and key ingredients like pie dough and egg wash, it’s perfect for anyone who loves homemade desserts.

Ingredients

Scale

1 pie dough (rolled into a 12- to 14-inch circle, about ⅘-inch thick)
Flour (for dusting counter, fingers, and tools)
1 tbsp water or egg wash (for decorative cutout glue, optional)
1 beaten egg (for egg wash, optional)

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Instructions

Roll the dough into a 12- to 14-inch circle, about ⅘-inch thick, lightly flouring your counter and rotating frequently to prevent sticking.
Press the dough into a 9-inch pie pan, leaving the excess hanging over the edge and ensuring no gaps between the crust and the pan.
Trim the overhang to 1 inch beyond the edge of the pan.
Tuck the 1-inch overhang under itself into the pie pan to create a double-thickness rim resting on the lip of the pan.
Select your crimping technique—Classic Fluted, Fork, Rope, Spoon, or Decorative Cuts—and apply it to the edge.
Chill the prepared pie in the freezer for 15-20 minutes, or in the fridge for 30 minutes, to help the crimp hold its shape.

Notes

For a consistently shaped crust, rotate the dough while rolling to maintain an even thickness.
Consider using an egg wash for a shiny, golden-brown finish on your pie crust.
Experiment with different crimping styles to add a unique touch to your pies.

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 0g
Sodium: 100mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg