On the road to the perfect pie, you rolled your crust and mixed your filling—now it's time to bring it all together under a stunning top crust. Venting and crimping the top crust doesn’t just make your pie look beautiful; it also releases steam, prevents the crust from getting soggy, and keeps the filling sealed inside.
These three venting and crimping styles will bring that extra oomph to your finished pie—but don't stress about getting it perfect! Even if the crust is well made, the fruit is in its prime, and you bake it for the full amount of time, your final product still might not look like a Twin Peaks diner slice, and that’s a good thing. The filling will spill out, bits of crust will collapse, and it’s only natural for the fruit to shrink as it bakes, leaving a little gap beneath the top crust. And you know what? It’ll be delicious beyond your wildest dreams, because at the end of the day, it’s still pie.
Christopher Testani
We kept these strips of dough wide for a lattice crust even beginners can feel confident about weaving. We love how the modern fold-over edges are reminiscent of a rustic galette.
Christopher Testani
All you need to make this simple but elegant crust with a slit vent and fork crimp are a small, sharp knife and a fork.
