Lattice 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 strips. Trim the ends even with the edge of the dough; flute the edge.
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 to form a scalloped edge.
Rope or Pinched 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 the side of your thumb on the pastry edge at an angle. Pinch the pastry by pressing the knuckle of your index finger down into the pastry toward your thumb.
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.