How to Make a Fluted Pie Crust Article -
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How to Make a Fluted Pie Crust

Learn how to make a decorative border on your pie.

1. Follow the instructions for making pastry and lining your pie plate. Save any dough scraps for patching cracks or for building up the edges, if needed.

2. Fold the dough under itself onto the flat rim of the pie plate. One of the advantages to making your own crust is that you can build up a higher edge of crust, to better contain the filling (or to hold more filling). Prepackaged crusts are flattened to the edges of the pan, so they don't break in transport.

    3. Use the thumb of one hand as a base, and the forefinger and thumb on your other hand to crimp the crust.

      4. Continue working your way around the crust, fluting the edge. If you find a spot where the dough's too thin to work with, tuck a piece of scrap dough underneath. Pinch the patched area to seal it together before crimping.

        5. You can also make a wider scalloped edge by using the back of a teaspoon as a guide instead of your fingertips.

          6. Lightly cover the dough-lined pie pan with plastic wrap and refrigerate for at least half an hour. This lets the dough relax and will help prevent it from shrinking in the oven when it bakes.

          7. A note about ingredients: 

          Butter vs. Shortening

          Shortening (Crisco®) and lard are good for flakiness; they hold their shape better than butter, so your beautifully crimped crust won't sag in the oven. Shortening also makes the dough easier to handle and less prone to cracking. Butter is best for flavor. A combination of the two fats works very well.

          8. Find more pie tips and pie crust recipes.

            Nov. 15, 2010 6:19 am
            thankyou for showing in detail how its done.
            Nov. 17, 2010 2:45 pm
            i thought these pics of fluting the pie crust were great!
            terry d 
            Oct. 4, 2011 8:55 am
            Nov. 3, 2011 8:27 am
            Adding cornstarch to fruit before filling crust will stop puddling in the pie caused by excessive fruit juices.
            Nov. 8, 2011 10:44 am
            l never use Crisco always Tender flake or our store no name brand....Crisco never works for me
            Nov. 21, 2011 5:21 pm
            I do more cooking than baking although not too shabby in baking dept. Pretty pie crusts have always been beyond me. Thanks much for the directions and pics!!!
            Dec. 10, 2011 10:44 pm
            Wow this info on pie crusts is very helpful now to find the way to do the pie crust for the lattice top pies. now I can make the pie crusts fancier for the Holiday pies.
            Diana Fong 
            Mar. 6, 2012 9:38 pm
            The information is simply fantastic and I am so ever grateful that ever so often, other members takes the time to SHARE their views and experience, Thank you again, for a green horn like me....all the little hints and tips are of great help! God Bless.
            Apr. 19, 2012 2:12 pm
            This article was very helpful. I liked the spoon fluted edge vs. pinching and to put the pie crust into the fridge a bit to. I also didn't know half butter and half shortening is a good combination. Before making a pie crust, one day, I read this article and the one on how to make a lattice. I would love to learn other tips on how to make a pie crust or even bread look pretty. TY
            Sep. 18, 2012 6:51 am
            or u could just use flour instead of cornstarch that works well too.
            Nov. 11, 2012 12:26 pm
            I disagree with the wording in step 5. It confused me on how to use the spoon but thankfully there is a picture. I'm eager to try this next time. Thank you for posting it.
            Apr. 9, 2013 3:32 pm
            I happen to prefer lard for pie crusts. The No Fail Pie Crust II is fabulous!!!
            Feb. 28, 2015 3:33 pm
            Out of the dozens of sites I visited this was the most informative. ALLSPICES, showed and explained to me the nature of making a pie crust, giving one a number of options based upon ingredients available, and also gave me a understanding of the processes of why one did one thing and not another. Excellent site!
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