How to Roll and Crimp Pie Dough

Flip through our guide for rolling and crimping pie dough, then watch our how-to video.

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How To: Pie Dough Rolling and Crimping 101

Follow these easy steps for success every time you roll and crimp pie dough.

Step 1: Easy As Pie

So you've made your dough and want to convert it into pie. You'll need a clean surface (large cutting board is great). Tickle your dough a few minutes before you want to use it, and flour your surface.

Step 2: Softening the Dough

Pound down the dough with a rolling pin to soften it. Any kind of rolling pin will do. You'll want the dough about the same thickness all over.

Step 3: Creating the Perfect Pie Shell

Roll the dough from the center out. To keep the dough moving, toss a little flour underneath so it doesn't stick to the surface. Adjust the pressure as you roll until you have a circle rolled out that's 1/4-inch to 1/8-inch thick.

Step 4: Placing the Rolled Dough Over the Pin

Roll the dough carefully over the rolling pin ...

Press Pie Crust Down Into Pie Plate and Line Sides

... and ease it into the pie plate. Tip: Don't stretch the dough during this process or it might shrink when baked.

Step 5: Trimming the Dough

Trim any excess dough with cooking shears, leaving approximately 1-1/2 inch for the crimped edge. Chill the shell as the recipe indicates.

Step 6: The Filling

Fill the pie and roll the top layer of dough. For a double-crust pie you want the bottom to be approximately 12 inches in diameter and the top about 10 inches.

Step 7: Topping the Pie

Once the top layer has been rolled and is ready, carefully place it on top of the filled pie and trim any excess like you did before with the bottom layer.

Step 8: Crimping Methods

Fold the excess under the edge and seal together. Even out the thickness around the edge and shape the dough so it sits on the rim of the pie plate. There are a few ways to crimp.

Fork Method

Use a fork to create this look, pressing the tines lightly around the edge of the pie shell.

Index Fingers and Thumb Method

Use both index fingers and your thumb for this pie-crimp version.

Rolled Edge Method

Simply take the dough and roll it over for this third option.

Crimp Your Style

No matter which crimp you choose, be sure to add an egg wash if the recipe calls for one, and don't forget to cut several vents into the top layer. Bake and serve.