Figure 1.
There are many choices for decorating pie crust edges. For a double crust pie, we especially like fluted edges. For a small fluted edge, hold your thumb and index finger ¹/₂ inch apart, press them against the outside edge of the pastry rim, then use the index finger or knuckle of your other hand to press the dough through the opening thus created. Repeat this process at ¹/₂-inch intervals around the pastry rim.