If we’re going to make a crust from scratch, we want the final results to impress. Crimping our edges with the tines of a fork—not to mention our uneven thumbprints—just won’t cut it. We’ve already let you in on one of our secrets (shhh, it involves a string of pearls). But for a perfectly ruffled edge, read on.
What you need: A pair of metal or plastic tongs with a rounded, scalloped head (like these).
What you do: Seal the top and bottom crusts together by gently pinching the tongs around the edges.
The result? A professional bakery-quality fluted crust. Plus plenty of oohs, ahhs and photo ops.