These straightforward techniques won’t crimp — uh, cramp — your style. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years ...

The basic, classic crimp is easy to do with a few tricks. First, make sure to roll out your dough so it hangs over the edge of the pie pan by about 1 inch. If using a double crust, both crusts should ...