Ever wondered how the pies in magazines look the way they do? Well, there aren't any super fancy tricks involved. Try one of these 5 simple pie-crust decorating techniques that even the pros use.
Once your rolled crust is in the pie pan, trim away the excess dough, leaving about 1 inch of extra dough all around. Tuck this bit up and under to create a slightly raised edge, then decorate away!
- Lined Edge: The easiest solution to a "finished" looking crust: use the tines of a fork to press neat lines all around the edge.
Related: 4 Pie-Baking Secrets
- Crimped Edge: Push the dough on the outer edge with the tip of one index finger (make sure your nails are clipped!) against the thumb and index finger of your other hand. Pinch to make a small crimp. To continue, place index finger in groove made by thumb. Repeat all around rim.
Crimped Edge
- Checkerboard Edge: With kitchen shears, snip small cuts, about 1/2 in. apart, all around the edge. Fold every other "tab" towards center of pie. Fold remaining "tabs" outward, away from center of pie.
Checkerboard Edge
Related: Best-Tested Pie-Making Tools
- "Rope" Edge: Gently pinch dough at an angle with thumb and index knuckle. To continue, place thumb in groove made by index finger and pinch again. Repeat all around rim.
- Cut-Outs: Roll the dough for your top crust to 1/8 in. thickness and, using floured 1- or 2-in. cookie or pie cutters, cut out as many shapes as possible. Freeze them on a lined cookie sheet until very firm. Arrange cut-outs over filling in rows and gently press remaining cut-outs onto rim. Brush cut-outs with milk and sprinkle with sanding sugar, if desired.
Cut-Outs
What are your best pie crust tips? Let me know in the comments!
-by Sherry Rujikarn
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