Despite its intricate hills and valleys, a crimped bakery-style pie crust only looks tricky to re-create at home. If you have two hands and a few minutes to spare, you're well on your way to accomplishing this impressive feat. If you're not yet convinced, click through for the detailed step-by-step guide.

PS While you're at it, skip the store-bought crusts and make and roll out a flaky all-butter pie crust [1] at home.

Fit the Dough Into a Pie Plate

Drape the pie dough over a pie plate and gently press it flush with the bottom and sides of the plate, taking care not to stretch the dough (stretched dough is likely to shrink in the oven).

Trim the Edge

Use clean kitchen shears or a sharp knife to trim down the excess dough so there is an inch hanging over the edge.

Tuck the Dough Under Itself

Tuck the extra inch of dough under itself, creating a clean edge flush with the top of the pie plate.

Crimp the Rim

Crimp the edge all around by firmly pressing the dough between the thumb and pointer finger of one hand and the thumb of your other hand.

Crimped Pie Crust

Ooh and aah at your lovely handiwork, then loosely wrap the pie plate in tinfoil and chill until it's time to add the filling.