This tool at Smith’s Tavern is a pastry crimper. It has a rounded wooden handle with a metal shaft to which a metal serrated wheel was attached.
In past centuries, making a pie was a complicated task. The pie-crust dough was mixed, rolled and stored over ice until it could be formed into two large circles used for the top and bottom crusts. A crimper, known as a jagger in the 19th century, was used to cut the excess crust away and to make the small dents or crimps that sealed the edge of the pie.
The crimper could also cut lattice strips to form a fancier crust on top. Pies were made for several meals a week in the 19th century.