How To Shape Pie Crust | Sweet Technique

I grew up in the sticks, in a small town in New England where the annual country fair was the biggest event of the year. At this fair, the pie contest was taken very seriously by bakers from all over the state, and pies were judged by both taste and presentation. As a fledgling baker, I remember seeing those blue ribbon beauty crusts on display to the public and feeling humbled. The pie tent was magnificent; overflowing with evenly crimped edges, beautiful cutout patterns, perfectly sectioned squares formed by a carefully placed lattice. It was no place for my early attempts at pie crust design.

As I improved as a baker, I discovered the unavoidable connection between proper pie dough technique and getting beautiful crusts. By following all the best practices for making pie dough, I discovered that I was able to get much better results when shaping and baking (If you are unsure about these best practices, take a moment to check out Kenji's The Food Lab: The Science of Pie Dough).

No matter what design you're shooting for, once you've rolled out your dough it is imperative that it be keep cold as you cut it and shape it. This can mean making multiple return trips to the fridge and cranking the AC if necessary. The colder the dough, the better it will hold its shape when introduced to the heat of the oven. All the fuss is definitely worth it when you get a crust with a texture as beautiful as the design itself.

The best part about pie design is that it's fun and you can let your creativity shine, whether you crimp or braid the edges, weave a lattice, or make cutout patterns.

Keep scrolling for some inspiration and step-by-step instructions for ways to make any pie look beautiful. Then practice your new skills and impress your friends by using these techniques with these recipes from our Pie of the Week column: sweet cherry or strawberry rhubarb.

Let your creativity flow

A pie crust can take so many different shapes and forms, there's really no limit to what you can do. Click through the slideshow to learn just a couple of popular techniques you can employ, ranging from easy to tricky.

Preparing to make decorative edges

For most edge designs, I like to start with a neat, uniform piece of dough. I do this by trimming the edge one inch beyond the pie plate.

Folding the edges

Once you've trimmed the edges, fold them under to make the edge thicker.

Classic crimped crust

To make a classic crimped crust, gently push a fold of dough out towards the edge of the plate with the index finger of one hand, and pinch the fold between the thumb and index finger of your other hand. For bigger crimps, you may also use your thumb to push out.

Classic crimped crust

After you've gone around the pie once, you may want to go around a second time, just to firm up the crimps. Chill the shaped crust for at least 20 minutes before baking.

Crimped and scalloped

For a fancier crimped crust, use your thumb to make larger crimps, then accent them by pressing the tines of a fork into the divots.

Crimped and scalloped

Once you've gone around the whole pie with your fork, allow the pie to chill at least 20 minutes before baking.

Staggered fork pattern

For a simple decoration, press the tines of a fork into the crust. One option is to stagger the impressions by leaving a fork's diameter of space between them. The results are simple and rustic, and a great technique to use on hot days when you are concerned about melting, because this one takes just seconds.

Fully forked edges

Or, if you prefer, press the tines of a fork all the way around the edges of the pie.

Scalloping with a spoon:

For an easier scalloped pattern, make end-to-end deep and shallow indentations with a spoon.

Cutout crusts:

For a more dramatic crust, cut out shapes with a cutter or pairing knife and arrange them around the perimeter of the pie plate.

Cutout crusts

Apply egg wash, if necessary, to help the cutouts stick together (but do not wash the exterior until it's time to bake).

Braided crusts

This is definitely the most difficult technique, because it takes a lot of patience and some shifting from fridge to workstation. Cut three thin strands of dough and gently braid them. Try your best not to rip the dough.

Braided crusts

Once you've braided enough strands to reach around the pie, gently press them into the edge.

The importance of using egg wash

Applying egg wash right before you bake a pie creates a slightly shiny, golden brown finish to pie crusts. Strive to apply a thin even coat to the surface of exposed crust. Do not apply the egg wash before you rest the pie or the crust will get tough from the additional moisture.

Cutout tops

For a top crust with shapes cut out, cut the shapes out on a flat, floured surface before applying the top crust to the filled pie.

Cutout tops

Carefully drape the top crust over the top of the filled pie shell.

Finishing a pie with cutout top

Trim the edges to 1/2 inch past the edge of the pie plate.

Finishing a pie with cutout top

Carefully brush just the edges of the crust with egg wash.

Finishing a pie with cutout top

Arrange the cutout scraps around the perimeter of the pie to make a decorative and waste-free crust.

Starting a lattice crust

Using a knife or pizza cutter (recommended) cut a sheet of rolled and chilled dough into even strips.

Starting a lattice crust

Arrange strips at an equal distance apart vertically across the pie.

Making the lattice

Fold back every other strip at the halfway point of the pie.

Get weaving

Lay a strip perpendicular to the others, across the top of the pie.

Lattice magic

Replace the folded strips over the perpendicular strip.

More weaving

Repeat the process, alternating which strips you fold up with every new perpendicular strip of dough.

Completing the lattice

Try to space the strips as evenly as possible for a uniform appearance.

Lattice edge

Trim the edges so they hang just 1/2 inch over the side of the pie plate.

Finishing the lattice crust

Pinch the top and bottom crusts together, then shape or decorate as desired. And, as with all other pie designs, be sure to chill before baking and apply egg wash if desired just before placing pie in the oven.