How this pie crust crimping hack works
Gently yet firmly place your fingers on the edge of the dough to keep the crust in position. To create evenly spaced flutes, spread your fingers apart evenly. If you have smaller hands, you may need to stretch them as wide as is comfortable each time. The distance between your top knuckles (closest to your nails) will determine the size of the flutes. Position your hand so that the top knuckle of your index finger rests on the edge of the pie plate, with all your fingertips extending beyond the rim. Then, pull the dough back toward the inner edge of the pie plate.
This technique works best with well-prepared dough. You want to avoid dough that is too sticky or fragile, as well as dough that is either too warm or too cold. If you're unsure about your ability to create the desired result, this method is ideal for a store-bought crust. Instead of thawing a frozen crust that’s already in a pie plate, choose one that comes rolled up, like Pillsbury Premade Refrigerator Pie Crust.
However, this technique is only suitable for single-crust pies. With a double-crust pie, the filling is already in place when you crimp it, making it difficult to position your hand correctly. Even if you could, crimping for double-crust pies serves both a decorative and structural purpose, helping to seal the two crusts together. Therefore, a traditional pinch crimping method is recommended, as it provides better leverage for securing the crusts effectively.
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