Forked or Herringbone Edge
For either single- or double-crust pie: Trim the dough even with the edge of the pan. Dip the fork tine in flour, then press the fork diagonally onto the crust edge without pressing through the pastry. Rotate the tines 90 degrees and press right next to the first set of marks. Continue around the edge of the pastry, rotating tines back and forth.