Chill the pie dough before shaping
Roll the dough into the pie dish and trim the overhang to about 1/2 inch
Fold the overhang under itself so the edge is thick and even
Press the folded edge gently onto the rim of the pie dish
Use your thumb and index finger on one hand to pinch the edge from the outside
Use the index finger of the other hand to push the dough from the inside
Repeat around the entire crust at even intervals
Keep the crimp pattern consistent all the way around
If the dough softens, chill it briefly before continuing
For a fork crimp, press the tines of a fork around the edge
For a fluted edge, pinch the dough into small waves with your fingers
Trim any uneven spots after crimping if needed