Braid: Brush rim of single-crust pie shell with water. Cut 3 long strips of extra pie dough 1/4” wide. Braid strips together and apply to the moistened rim.

Checkerboard: Using kitchen shears to cut across the rim of a pie shell at 1/2” intervals. Alternately fold every other piece toward the center.

Cutouts: Brush rim of double-crust pie shell with water. Cut out the rolled top sheet of pie dough with tiny pastry cutters (or free hand). Apply the cutouts to the moistened rim in an overlapping pattern, gently pressing to stick.

Point: Position your index finger on the inside of the pie shell rim, pointing out. Using the index finger and thumb of the other hand, press the dough into pronounced points that go outward. Once you have made your points all the way around the outside of the pie, go around again pressing the inside into pronounced points.

Scallop: Place the index finger of one hand on the edge of the pie shell rim pointing in. Using the index finger and thumb of the other hand to move the dough inward forming a scalloped roll around the perimeter.

Spoon Pressing: Press the rounded tip of a spoon along the perimeter of the pie shell rim. Move the spoon down and repeat using a smaller rounded tip.