These Three Easy Pie Crust Designs Are Almost Too Pretty to Eat
Pies are obviously delicious all year round, but for some reason, they seem to taste better when the air is crisp and the trees are changing colors. To encourage maximum dessert making and eating, check out three easy pie crust designs.
Use a knife to lightly trace a face on a rolled-out crust, and cut out the shapes. Place it on top of the pie and trim the excess. Press edges into the bottom crust with a fork. Bake in the oven for the remaining time.
We placed this pie crust on a pumpkin pie, rather than an apple pie, so that the face would be easier to see. If you’re using a pumpkin pie, pre-bake your pie for half the time the recipe says so that the filling is slightly set and the top crust won’t sink through.
Rosette Pie Crust
Using a shot glass, make a row of four overlapping circles. Roll the row into a cylinder and then cut it in half to make your rosettes. Place them on the pie. From any leftover crust, use a knife to cut out leafy shapes to scatter around your flowers.
If you’re using a pumpkin pie, pre-bake your pie for half the time the recipe says so that the filling is slightly set and the crust rosettes won’t sink through.
Braided Pie Crust
Roll out your pie crust and cut into thirds. Then cut each of those sections into thirds to make nine strips. Braid them to make three wide braids and place over unbaked pie. Bake as directed.
Which pie crust will you try making? Share your photos on Instagram using #britstagram.
DIY Production and Styling: Irene Lee
Photography: Brittany Griffin