For the best-looking crimped crust, or to avoid having your crust shrink in the oven, freeze the unbaked pie dough before filling and baking (or blind baking). The colder your dough when you get it into the oven, the better it holds its shape.
Decorative Fluted Edges
Fluting the edge of a crust not only adds a decorative touch but also helps keep the filling from bubbling over. Form a stand up rim of pastry of even thickness on the edge of the pie plate and press edges together. This seals the pastry and makes fluting easier.
Here are 6 examples of Fluted Edges for a single crusted pie.
Roped or pinched edge
Place side of thumb on pastry rim at an angle. Pinch pastry by pressing knuckle of index finger down into pastry toward thumb. Ex: top left
Forked or Herringbone Edge
Dip fork tines in flour, then press fork diagonally on to edge without pressing through pastry. Rotate tines 90 degrees and press next to first set of marks. Continue around edge of pastry rotating tines back and forth. Ex: top middle
Hold a spoon so it is facing in and press the rounded edge of the spoon into the crust about ½-inch deep along the edge of the dough. Move the spoon out slightly and press again, forming 2 indention marks. Repeat around the edge. Ex: top right.
Lattice Top Edge
After rolling pastry for top crust, cut into 1/2-inch-wide strips. Place half of the strips about 1/2-inch apart crosswise over first strips. Trim strips evenly with edge of overhanging crust. Fold edge up, forming high, stand-up ridge; flute edge as desired. Ex: bottom left.
Fold crust edge up and pleat. The crust will not cover the filling in the center. Brush egg white over edge of crust with pastry brush and sprinkle with turbinado sugar. Ex: bottom middle.
Cut rolled out pie crust into 1/4-inch wide strips. Braid 2 or 3 strips together. Lay braided strips, you’ll need about 3, on moistened pie edge press lightly to adhere.
I hope this article helped you realize you never need to make a plain or boring crust again!
Researched info from Betty Crocker.