Special Touches for Your Pies

Easy Lattice

Prepare crust for two-crust pie, leaving 1-2 inch of bottom crust extending beyond edge of pan. Cut remaining crust into about 1/2-inch wide strips. Lay remaining strips at right angle directly over the first strips. Trim ends even with edge of dough; flute edge.

Scalloped Edge

Trim the dough even with the edge of the pan and form a stand-up rim. Place your left thumb and index finger about 1 inch apart on the outside of the raised edge. With your right thumb, push the dough toward the outside to form a scalloped wave.

Scalloped Edge Variation

Complete a scalloped edge, making the scallops as wide as a fork. Dip the fork tines in flour, then press them into the scallops without pressing through the dough.

Herringbone Edge

Trim the dough even with the edge of the pan. Dip fork tines in flour and press them diagonally onto the edge of the dough. Rotate the tines 90 degrees and press next to the first set of marks. Continue around the edge, rotating tines back and forth.