Pie crust decorations

Pie crusts can be decorated in several ways, from easy to elaborate. Ohio State University Extension describes the simplest: press a fork into the lip around the edge to make decorative indents. One step further is to flute the crust. Working around the rim, the dough is pushed between the thumb and index finger of the other hand to form a U or V shape, and the flutes are spaced about an inch apart.

A lattice top takes more time and patience and is often used for fruit pies such as cherry. The top crust is cut into strips before it is moved to the pie, and the strips are woven back together. Because the gaps between strips act as vents, a lattice pie needs no extra cutting before baking.

A double-crust pie without a lattice is trimmed, sealed and crimped, and then several slits are cut in the top.