"Crimping" pie crusts seals the edges of double-crusted pies and makes all crust edges picture perfect, or at least really quite pretty. Find a method and look that suits you from among the possibilities below.
1. Classic Scalloped Pie Crust Crimp
Use your index finger to push the inner edge out while pinching the outer edge in with the thumb and index finger of your other hand to make a little, classic scallop edge on a pie crust.
2. Large Scallop Pie Crust Crimp
Use the middle of your bent index finger to push the inner edge out and the thumb and index finger of your other hand to push the outer edge in to create a large, pretty scalloped edge.
3. Rope Pie Crust Crimp
Pinch the pie crust gently between your thumb and index finger to make an elegant rope-like edge around the pie crust.
4. Simple Angled Pie Crust Crimp
Push down and out with your thumb while pushing in against the outer edge with the index finger of your other hand to make an angled, even pie crust crimp.