Baking
How to crimp a pie crust
Press the edge of a pie crust or pastry into a pattern that seals it and looks finished.
Step by step
- Trim the dough to about a 1 inch overhang and fold it under so it sits on the rim.
- For a fork crimp, press the tines into the edge all the way around.
- For a fluted edge, push the dough between the thumb and finger of one hand with a finger of the other.
- Chill the crust for 20 minutes so the edge holds its shape in the oven.
How you know it's done
The edge is sealed all the way around and stands up a little above the rim.
Common mistakes
- Thin edges that burn: fold the dough under for a thicker rim.
- Skipping the chill, so the pattern slumps.
Simmerbee recipes that use it (9)
- Classic Chicken Pot Pie
- Classic Double-Crust Apple Pie
- Classic Pecan Pie
- Crumb-Topped Apple Pie
- Flaky All-Butter Pie Crust (Double Crust)
- Lattice-Top Tart Cherry Pie
- Oven-Baked Barbecue Baby Back Ribs
- Quiche Lorraine with Bacon and Gruyère
- Silky Classic Pumpkin Pie
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I crimp?”
Related techniques
More baking
FoldCream butter and sugarKneadProof (let rise)Cut in butterRub in butterSiftGrease and flour a pan