Many recipes for single-crust pies, especially ones with a generous amount of filling, call for a pie shell with a fluted edge. For a double-crust pie, fluting the edge helps secure the top crust to the bottom crust.
For a decorative pie edge, save the pastry scraps and use them to make cutouts
The crisscross edge is one of the easiest to make and works well for both single- and double-crust pie recipes.
For a variation on the crisscross edge, hold the fork perpendicular to the edge of the pie instead of at an angle when pressing the tines into the pastry. This simple edge works nicely with nut pies.
You can use the petal edge for any pie, but it's especially pretty with single-crust pies where the filling looks like the center of a flower.
The scallop edge is ideal for old-fashioned, classic double-crust fruit and single-crust custard pies. The scallop edge starts with a fluted edge, but the flutes are rounder, which gives a softer, more casual look to the pie.
A tabbed edge is an easy way to give a professional-looking finish to pies. Use kitchen scissors to snip 1/2-inch slits into pastry about 1/2 inch apart along edge. For a tabbed edge with a slightly different look, press every other tab in the opposite direction.
The rope edge is a variation of the traditional fluted edge and gives a down-home, country-style look to any double-crust fruit pie.