How to Pinch Pie Crust
- 1). Make your next pie that is finished with a simple fluted edge if it has only a bottom crust. Cut it so that it is about one inch larger than the pie, allowing for its depth. After you have folded the excess under, make it stand vertically all around the pie. Pinch the outer edge with your index finger and thumb while poking your finger between those two fingers in the inner portion of the crust. Do this every half inch around the pie.
- 2). Do the same as in step one except make the flutes about every inch, not a half inch. Press a fork down between each flute to create another look.
- 3). Use an aluminum pie plate to make scalloped edges. With the pie crust trimmed right to the edge of the pie plate, use a spoon that's inverted to make the scallops in the crust all the way around. Make sure that you do not cut through the crust. Make a second pass with spoon inverted and slightly inside the first indentations, again without going through the crust.
- 4). Make a pie with a top crust. Place you bottom crust in the pie plate then put the ingredients in, and top it off with the second crust. Trim the two crusts flush with the pie plate if you are using aluminum. If it's made of glass, leave about 1/8 inch around the pie plate for contraction during baking. Use a fork that has been floured and make indentation in the edge of the crust about every 3/4 inch around the pie. You can also make the indentation consecutively. Make sure that no indentations go through the crust.
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