How to crimp pie crust edges

We built a gluten-free pie dough from the bottom up that bakes up tender, but also light and flaky. Perfect pie dough has just the right balance of tenderness and structure. The former comes from fat, the latter from the long protein chains, called gluten, that form when flour mixes with water. Too little gluten and the dough won’t stick together; too much and the crust turns tough. So presumably we would face mostly a structural issue with a gluten-free dough, since gluten-free flours are…

Learn how to crimp a pretty edge on your pie crust with this video that will guide you all the way through the process.

Our Martha Stewart pie crust is a classic all-butter pie dough. A few simple ingredients are mixed by hand to produce a tender, light, and flaky crust.

Your pies will look like they're straight from a bakery.

Here, a step-by-step guide to rolling out pie dough, shaping it in the pie plate and crimping it—according to a baking expert.

Using just some basic kitchen tools you can make beautiful decorative pie crust edges for your Thanksgiving pies!

*You can use a butter spread in place of the butter. I find it makes the crust even flakier.

If you are like me and need some help making decorative pie edges, try these simple hacks to create a picture-perfect pie crust.

Go beyond basics with your pies. We'll show you how to make decorative pie crusts that will make these desserts really stand out.

A step-by-step guide to rolling out, shaping and crimping pie dough.