We’ve all oohed and aahed over bakery-worthy pies with neat, crimped crusts. Mastering the technique is simple: Just watch how it’s done and practice on your own. Watch the steps in our tip video, and see how the finished result should look.

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Instructions: Begin by trimming the pie crust with scissors or a knife to make the edge even, leaving an inch of overhang. Gently tuck the overhanging dough into the edge of the pan. Pinch and seal the seam.

Using your thumb and index finger on one hand, and your index finger on the other hand, crimp the dough.

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