There’s a practical purpose about rolling the top and bottom crusts together: this creates a seal that keeps the juices inside. Crimping the pie crust edges at the end adds a pretty decorative touch to your pie. You can crimp the edges with your fingers or with a fork by pressing down along the pie’s rim for a textured edge. Another option is simply to roll the edges closed and leave the pie plain, uncrimped.
- Roll the edges of the top and bottom crusts (for a double crust pie) or the edge of the bottom crust (for a blind-baked pie) in an underhand direction. Don’t pinch or fold yet. Ensure that the rolled part sits on top of the pie dish rim. Run your fingers around the underside of the rim to make sure there’s no dough hanging down. Stray dough as such will fall off in the oven.
- Keep your thumb and forefinger in the shape of a clothespin. There should be a little more than a fingertip’s worth of space in between them. Then put your set of fingers on the inside rim of the pie dish. This is your static hand; your fingers don’t move or pinch, they are just placeholders.
- On the outside rim of your pie dish, just opposite the static fingers on the inside rim, hold the forefinger of your other hand in a vertical position and give the dough a push with the side of your fingertip to create a deep groove between the “clothespin” fingers.
- Repeat the crimp around the entire dish. Rotate the dish as you go around it, as this is easier than contorting your body.
NOTE: You can also place the “clothespin” fingers on the outside rim and the forefinger of your other hand on the inside rim. Try what works better for you.