Prepare the Pie Crust:

• Roll out your pie crust dough and carefully transfer it to your pie dish. Cover dough with plastic wrap and smooth edges  using the edge of your hand to create a smooth circle of dough or trim any excess dough hanging over the edges, leaving about a 3/4 to 1-inch overhang.

Fold and Tuck:

• Fold the excess dough under itself, creating a thicker border around the rim of the pie dish. This will form the base for your fluting.

Fluting Techniques:

• Finger Fluting:

  • Hold your thumb and index finger together in a pinching motion.
  • Place your fingers on the inside edge of the crust and use a knuckle on the other hand to push the dough between your pinched fingers outward, creating a fluted pattern.
  • Repeat this motion around the entire edge of the pie crust.

• Fork Fluting:

  • Use a fork to press down gently on the folded edge of the pie crust. This creates a simple and classic fluted pattern.
  • Press the tines of the fork perpendicular to the edge of the crust at regular intervals.

• Paring Knife Fluting:

  • Use a small paring knife to make small, diagonal cuts into the edge of the dough. This creates a more intricate and decorative fluted pattern.
  • Make sure the cuts are evenly spaced around the entire edge.

Eggless Wash (Optional):

• For a golden and shiny finish, you can brush the fluted edge with an “eggless” wash. To make an eggless wash, simple whisk aquafaba (liquid from a can of chickpeas) until slightly fluffy and brush it lightly over the exposed crust.

Bake as Directed:

• Follow your pie recipe for baking instructions. The fluted edges will hold their shape during baking and add a lovely touch to your finished pie.