View source for Shortcrust pastry

=== Decorative techniques ===
[[File:Pie crimper, United States, 1800s, whale ivory, baleen - Peabody Essex Museum - DSC07245.jpg|thumb|Pie crimper from the 1800s]]
[[File:Walnut tart close-up - Aviv (4714494928).jpg|thumb|Closeup of peekaboo lattice]]

A pie crust edge is often [[Crimp (pastry)|crimped]] to provide visual interest, and in the case of a two-crust pie in order to seal the top and bottom crusts together to prevent the filling from leaking.<ref name=":0">{{Cite book |last=Pfeiff-Boschek |first=Karin |date=2019 |title=Elegant Pie: Transform Your Favorite Pies into Works of Art |url=https://books.google.com/books?id=2c64DwAAQBAJ&q=lattice |publisher=Andrews Mcmeel+ORM |isbn=978-1-5248-5935-0 |language=en}}</ref><ref name=":1">{{Cite web |last1=Vaughn |first1=Kelly |last2=Spencer |first2=Gloria |date=16 October 2023 |title=These Showstopping Pie Crust Designs Will Take Your Pies to the Next Level |url=https://www.marthastewart.com/7972106/creative-pie-crust-designs |access-date=2024-04-23 |website=[[MarthaStewart.com]] |language=en}}</ref> Crimping can be done by hand, pinching the two crusts together to create a ruffled edge, or with a tool.<ref name=":1" /> 

A pie's top crust is often pierced to allow steam to escape and to provide visual interest.<ref name=":0" /> Piercing can be done with a knife or by using one of several techniques such as [[Lattice (pastry)|latticing]].<ref name=":0" /><ref name=":1" /> Latticing involves interweaving strips of pastry. It can also be achieved by cutting horizontal rows of slits into a whole pie crust and pulling gently to open the slits , a technique known as a "peekaboo" lattice.<ref name=":0" /><ref name=":1" />

{{Gallery|title=Latticing a piecrust|align=center
| File:Bacon fat pie crust - 33042285405.jpg
 | Bottom crust
 | alt1=
|File:Making the quintessential apple pie.jpg
 |Filled crust
 | alt2=
 |File:Starting a herringbone lattice crust.jpg
 |Starting latticework
 | alt3=
 |File:Making a herringbone lattice crust.jpg
 |Latticing
 | alt4=
 |File:Making a herringbone lattice crust - 33000534956.jpg
 |Latticing continues in a [[herringbone pattern]]
 | alt5=
 |File:Making a herringbone lattice crust - 32915837831.jpg
 |Latticing finished
 | alt6=
 |File:Making a herringbone lattice crust - 33042285835.jpg
 |Crimped crust, ready for baking
 | alt7=
  |File:Quintessential Apple Pie with Bacon Fat Crust.jpg
 |Baked herringbone lattice piecrust
 | alt8=
}}