"Crimping can achieve two objectives, depending on the shape and style of your pie. If you're working with a double-crusted pie, the crimp will fuse the two layers together and prevent any of the liquid inside from seeping out."
"If you're working with a single-layer crust, crimping is a neat way to tie up any of the loose, scrappy edges that would otherwise burn if they were left to droop over the sides."
Collection
[
|
...
]