Demonstrating How I Flute A Pie Crust

I roll my pie pastry out. 

I want it to over hang the pie pan by an inch or two.

For a double crust: wet the top edge of the bottom crust.

I dip my fingers in the water and rub them on the crust before adding the top crust.

I trim the pie crust with scissors.

I hold up the overhanging pastry with my left finger tips.

I rest my scissor blade on my middle finger at the first knuckle. That is how I measure the overhang and trim it to the right length.

I push my pointer finger against the edge of the crust.

With the same motion of pushing the edge, I sweep the edge up and fold it under.

This is how it folds:

I go along the pie crust pushing with my left hand pointer finger and cradling the inside of the crust with my right hand pointer and thumb shaped into a chicken beak.

And that is it. Just practice a lot and you should be able to perfect your technique!