Maria, read our Perfect Pie post for some pictures of typical crimps, and how to do them. The secret is to make sure the crust is cold enough to hold its shape as you work; try refrigerating it for 20 minutes or so before starting. Then, flour your fingers as you work. Also, a crust made with shortening or shortening/butter, vs. an all-butter crust, will hold its shape much better. Hope this helps - PJH

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