Fancy Pie Edges

Flutes: Trim pastry ½" beyond rim and fold under to make double rim. Make a stand-up rim. Place left index finger inside pastry rim. With right thumb and index finger on outside of rim, press pastry into V shapes ½" apart. Pinch flutes to make points, if desired. For 1- or 2-crust pies.

Scallops: Form like flutes but do not make points. Flatten each flute with a 4-tined fork. For 2-crust pies.

Fork Trim: Make a high-standing rim. With 4-tined fork, press pastry to rim at ½" intervals. For 1- or 2-crust pies.