How-to Make a Rope Edge Pie Crust
Use for single- or double-crust pie. Trim pastry to 1/2 in. beyond edge for single- and 1 in. for double-crust pie. Turn overhanging pastry under to form rolled edge. Make a fist with one hand and press thumb at an angle into the pastry. Pinch some of the pastry between the thumb and index finger. Repeat at 1/2-in. to 1-in. intervals around the crust.