How to Crimp Pie Crust Like a Pro Perfectly Pretty Pies

Instructions:

1. Gently roll out pie dough on a lightly floured surface to desired thickness. Carefully transfer the dough to the pie plate. Trim any excess dough, leaving a 1-inch overhang.
2. Press the tines of a fork firmly along the edge of the crust, creating a simple, ridged pattern. Overlap each press slightly for a consistent crimp all the way around.
3. Use the thumb and index finger to pinch the pie dough from the outside, pressing it against the index finger of the opposite hand. Continue this pinching motion around the entire pie crust.
4. Fold the overhanging dough under itself to create a thicker, even edge. Use your thumb and index finger of one hand to gently push the dough inward, while using the index finger of your other hand to gently press the dough on the outside of the pie plate. Repeat around the edge, working in the direction of the pie's center.
5. Fold the overhanging dough under itself to create a thicker, even edge. Pinch the dough between your thumb and forefinger, then twist your wrist slightly to create a rope-like pattern. Continue around the entire circumference of the pie.
6. Brush the crimped edges with a beaten egg for a shiny, golden-brown finish (optional).
7. Chill the pie crust in the refrigerator for at least 30 minutes before filling and baking (optional). This helps prevent shrinking during baking.