But there’s more than one way to go about it.

There’s always the classic fluted edge, but there’s also the easier fork crimp.

These are our top tips for making the process as smooth as possible.

crimped pie crust with pie weights and aluminum foil

Credit:Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly

The One Thing You Must Do After Crimping

Chill the crust again!

This will help preserve the crimp you worked so hard to create.

Caitlin Bensel; Food Stylist: Torie Cox

pie crust and rolling pin

Credit:Rob Culpepper; Food Stylist: Chelsea Zimmer; Assistant Prop Stylist: Josh Hoggle

Southern Living Caramel Pie crimping the crust

Credit:Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Julia Bayless

Southern Living Blueberry Pie fitting the bottom crust into the pie plate

Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Caleb Clarke

pie crust with edges folded under for crimping

Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Christina Daley

unbaked pie crust with crimped edges

Credit:Caitlin Bensel; Food Stylist: Torie Cox