Crimp pie crust the simple way and you can serve a pie that looks like it was made by a professional baker.
When making pie from scratch (or making store-bought crust look homemade), you could use a specialized crimper to crimp the edges of your pie crust. If you can’t seem to find your crimper–didn’t the neighbor borrow it?–use pair of tongs.
Just roll the crust over the edges of the pan, then squeeze a pair of tongs around the edges. To prevent sticking, run the tongs in cold water before crimping.