Try one of these final touches before you bake your crust.

1. To make a crimped edge, line the pie plate with dough. 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.

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

3. Use cookie and aspic cutters to make designs out of spare dough; then attach them with water.

4. For a honeycomb pattern, cut out circles in the top crust with a round aspic cutter. Fold the bottom crust over the top, and seal.

5. To make a lattice, roll out 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.