Shell or Flute Rim (for pie shell)
Make stand-up rim ([page 18]). Make shell-like flutes by placing left index finger against inside of rim and pinching it on outside with tips of right thumb and index finger. (See Luscious Lemon Meringue Pie, [page 8].)
Thimble Rim (for 1-crust pie)
Trim pastry even with edge of pan. With thimble, cut tiny circles from pastry. Moisten rim, place circles, overlapping, on rim, pressing lightly. (See Heritage Pumpkin Pie, [page 3].)
Arrow Head Rim (for 1-crust pie)
Cut pastry ½″ beyond pan edge, then fold under making a flat “lie-down” rim. With knife, cut continuous Vs around rim. With right index finger, lift up base of every other V and lay back on side of pie shell. Continue around rim. (See Crumbly Top Apple Pie, [page 7].)
Flute-and-Fork Rim (for pie shell)
Make stand-up rim ([page 18]). Make a single flute as described under Shell or Flute, then next to it press with tines of fork. Continue around rim, alternating flute and fork. (See Dreamy Banana Cream Pie, [page 5].)
Fork-Seal Rim (for 2-crust pie)
A good edge to seal in fruit juices. Press floured tines of fork down on rim straight or diagonally. (See “His Favorite” Apple Pie, [page 4].)