The 5 Easiest Ways to Crimp and Flute Pie Crust

Look at any homemade pie, and your eyes probably go straight to the edges. A quality pie crimp can show the skill of the baker well before you take your first bite. Luckily, it’s easy to pull off an eye-catching design at home with basic kitchen tools or even your fingers. Recipe developer, cookbook author, and F&W Culinary Director at Large Justin Chapple shares five crimping styles (along with his classic pie crust recipe) that will help your pies look like they came straight from a bakery, not your oven.

What is the difference between crimping and fluting?

Crimping and fluting might sound like groovy dance moves, but both terms describe ways to decorate the edges of your pie crust while helping to seal in your filling.

Crimping a pie crust involves gently pinching or pressing the edges of the dough to the sides or outer edge of the pie plate, often with a tool like a fork. Fluting, on the other hand, is a specific style of crimping that typically calls for pinching the dough between your thumb and fingers (or knuckles) to create a scalloped pattern — no tools required.

Here are Chapple’s tips on how to create a foolproof flute or crimp, plus three next-level ideas. 

1. Use a classic flute

When you picture a standard pie, a classic flute decoration likely comes to mind. Whether you opt to create narrow or wide undulations in the crust, fluting is one of the easiest ways to seal the dough at the edges and give your pie a timeless look.

To make a classic flute, first place your dough into your pie dish and use a sharp knife or kitchen shears to trim excess overhang to about 1/2 inch; fold the edge under itself. Use the index finger of your dominant hand to push the dough from the inside edge outward. Then, use the thumb and index finger of your other hand to pinch the dough around your finger into a “V” shape. (If making a double-crust pie, you can flute the crust after you’ve placed the second crust on top.) 

Alternatively, to create a more wavy shape, you can press down on the dough with the knuckle of your index finger of your non-dominant hand, then pinch the dough between your thumb and index finger of your other hand.  

A classic pie flute works with just about every pie, but is especially well-suited to fruit pies like apple, cherry, or blueberry because it helps contain their juiciness. 

2. Try an old-school crimp

A crimped pie edge remains a stalwart in kitchens for a good reason: it’s effortless. This style doesn’t require pinching; instead, once you’ve trimmed and folded the dough under itself, you simply press a fork around the edges of the pie, creating a uniform pattern of small indented lines. If you have beginner bakers or kids helping out in the kitchen this holiday season, this entry-level technique will yield a beautiful pie without any hassle.

3. Shoot for the moon 

You don’t need to be a rocket scientist to make a celestial-inspired crescent moon crimp. Simply invert a regular metal spoon and press into the dough to make half-moon shapes around the edge. Pair this crimp with our chocolate-swirl pie for a totally out-of-this-world dessert. 

4. Seal on the dotted line 

Some of the best pie-decorating tools are utensils you already have in your kitchen. With this technique, Chapple demonstrates the versatility of an everyday wooden spoon. Use the handle to imprint small dots along the edges of the crust. We love this crimp for this creole crawfish pie to give it a made-with-love look. 

5. No resting on your laurels

Despite its intricate appearance, this laurel wreath–inspired pie crimp is surprisingly easy to create and requires no special tools — just a pair of basic scissors. Chapple recommends snipping the crust of the dough at one-inch intervals, then twisting the dough in opposite directions to form a pattern resembling a crown. This crimp is especially ideal if you want to give your pumpkin or sweet potato pie a fall-inspired touch without cutting out individual leaf cutouts. It’s a pie crust fit for royalty, aka your undoubtedly impressed guests.