I was having a full on day in the kitchen today and was busily making pecan pie, one of my absolute favourites, when I thought why not film a how to video showing the best way to crimp a pie crust. So here it is!
The basic steps to crimping are 1. Lining the pie dish 2. Trimming the pastry 3. Creating the rolled edge 4. Crimping the pie.
So how do you do it? You need enough pastry so that when you line the pie dish it will leave a 1-inch overhang, if you have more than that just use a pair of scissors and trim it leaving a uniform inch border. The trickiest bit is the rolled edge, although once you have done it once you will be fine. You need to take the overhang and roll it under itself to form a thick rolled edge that sits on the edge of the pie dish, this is what you will crimp to make a delicious looking pie.
Once you have the rolled edge you do the fun bit, the crimping. If you are right handed take the thumb and forefinger of your left hand and pinch them together. Hold these against the inside of the rolled edge and then use your right hand forefinger to press into your pinched fingers forming the crimp. It sounds way more complicated then it is, hence the video.