4 Easy Ways to Decorate Your Pie Crust

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

Expert tip: For a true woven lattice crust, follow the steps in our Lattice Top Strawberry Rhubarb Pie!

For either single- or double-crust pie: Trim the dough even with the edge of the pan and form a stand-up rim that extends over the rim by 1/2 inch. Place your thumb and index finger about 1 inch apart on the outside of the raised crust edge. With your other index finger, push the pastry toward the outside to form a scalloped edge.

For either single- or double-crust pie: Trim the dough even with the edge of the pan and form a stand-up rim that extends over the rim by 1/2 inch. Place your thumb and index finger about 1 inch apart on the outside of the raised crust edge. With your other index finger, push the pastry toward the outside; pinch your other index finger and thumb together to form a point.

For either single- or double-crust pie: Trim the dough even with the edge of the pan. Dip fork tines in flour, then press the fork straight onto the crust edge (or diagonally for a herringbone edge) without pressing through the pastry. Continue along the edge of the pastry (rotating the tines 90 degrees for a herringbone edge) and press right next to the first set of marks. Continue around the edge of the pastry (rotating tines back and forth for a herringbone edge).

Expert tip: For a picture-perfect golden-brown crust on a double-crust pie, use an egg wash. Beat 1 egg (or just the yolk) in small bowl. Using a basting or pastry brush, gently brush the mixture onto the crust just before you put the pie in the oven. If you don’t have an egg handy, plain water or milk both work surprisingly well too!