Make sure there’s at least 1⁄2 to 1 in (1. 3 to 2. 5 cm) of pie crust hanging over the edge of the plate—you’ll need the extra dough to prepare and flute your crust. Use a metal pie plate if you have to pre-bake (or “blind bake”) your pie crust, as a glass one might not bake the crust enough. [2] X Research source Your pie crust should be about 1⁄8 in (0. 32 cm) thick all the way around. If some sections of dough are thinner than this, patch them up with leftover scraps of pie dough. [3] X Research source
Only trim the bottom layer of the crust if you’re making a double-crust pie. [6] X Research source
If you’re making a double-crust pie, add the filling before draping the top crust layer over the pie plate. Then, press both sections of crust together to create a thick seal around the edge of the pie. [8] X Research source
Try to make your crimps on the bigger side rather than the smaller side. If the crimped sections of the crust are too small, they might lose their shape in the oven. [10] X Research source If you’re making a double-crust pie, crimp the dough with your knuckles instead of your fingers. [11] X Research source Double crusts are twice as thick, so it’s easier to flute the dough this way.
As your crust bakes, steam inevitably forms and billows up beneath the dough. The fork pokes give the steam space to vent in the oven rather than forming big bubbles along the bottom and sides of the crust.
When the butter warms up in your pie crust, it gets soaked up by the flour—this gives your crust a tougher consistency and makes it a lot less flaky. [15] X Research source
Give your fluted pie crust a little extra flair by coating it with egg wash and sprinkling it a little bit of coarse sugar.
