Put a Fancy Edge on a Pie Crust

A fancy pie crust is .......well...as easy as pie. Below are a few tips on how to trim a pie crust for professional looking results.

Steps

Place the pie crust in the pie pan. Trim edges of the pie crust.
For a two-crust pie, fill the pie shell with the filling.
Top with the upper pie crust. Allow a 1-inch over-hang of the pastry dough. Press both the edges together working around the pie crust edge. While pinching the top and bottom crusts together, form a rim, in preparation of fluting.
Flute the pie crust by pinching the dough between the thumb and index finger. Or use a fork and press the dough downward to form a flat edge with the fork tines. The tines will leave a pretty pattern around the pie crust edge.
Another pretty finish, is to turn the spoon bowl facing upward. Using the pointed end, towards the center of the pie, press the dough around the pie crust edge. The pie crust edge will have "V" where the spoon is pressed. Use a sharp knife, and add air holes or lines on the top, so that the crust remains flat when being baked.
Finished.