Instructions

1. Lay the bottom crust in the pie pan. Cut the excess crust away from the edge of the pan, leaving 1/2-inch overhang past the pan edge.

2. Fill your crust with the fruit filling. Lay the top crust on top of the filling. Trim the edge of the top crust even with the edge of the bottom crust.

3. Fold the top and bottom crusts together, rolling them down and underneath the edge. Push the two crust edges together to seal them together. You will have a pie with a thick rim around the edge.

4. Create a fancy fluted shape in the sealed crust edge. Push your right thumb and forefinger into the edge of the crust from the outside edge, pushing in. Center your left forefinger between your two right fingers. Push your left forefinger into the edge of the crust from the inside edge pushing out. You will have created a zigzag shape in the crust. Continue pushing on the crust in this way, connecting the zigzags all the way around the pie.