To make a crimped edge, line the pie plate with Mark-Crest pastry. Trim the overhang to 1 inch. Using the thumb and forefinger of your left hand as a guide, hold the edge of the dough while you push down with the thumb of your right hand, crimping; continue around the crust.

Braided Edges

Make a braided edge by cutting three 12-inch-long, 1/4-inch-thick strips of Mark-Crest pastry and braiding them together. Brush the edge of the crust or the bottom of the braids with water, and press to secure.

Honey Comb Design

For a honeycomb pattern, cut out circles in the top crust of the Mark-Crest pastry with a round aspic cutter. Fold the bottom crust over the top, and seal.

Lattice Top

To make a lattice, roll out Mark-Crest dough into a 12-inch square; using a fluted pastry wheel, cut the square into1/2- to 3/4-inch-wide strips. Lay strips, spaced 1 inch apart, across the filling. Fold back every other strip almost to the edge; then, at the folds, place a new strip perpendicular to the first ones. Return the folded strips so they overlap the new strip. Fold back the the other set of strips, stopping about 1 inch away from the first perpendicular strip; arrange another perpendicular strip at the folds. Continue until the lattice has been formed. Trip the overhanging strips so they are flush with the pie plate’s edge. Using a fork, seal the strips to the edge.