Whether you’re making your pie crust from scratch using
Great-Gram’s century-old recipe or opening up a package of refrigerated dough,
your pie can totally impress this Turkey Day.
Not so cookie cutter
We’re digging these cute, decorative shapes on the outer
edge of the crust, and they’re pretty much the easiest way to wow guests. All
you need is some dough scraps and a baby cookie cutter (or some wicked
free-handed drawing with a butter knife). Flour your prep surface and cookie
cutter, cut out your shape, and gently press it into the ready-to-bake pie.
Love that lattice
Yes, this looks impossible. But it’s not, so long as you’re
careful with the delicate crust and you take your time to get it right. First,
cut an extra layer of pie dough into strips of equal sizes. Then, gently lay
the strips out over the prepped pie, and start weaving the strips under and
over. Neatly tuck in and crimp the edges, and toss that sucker into the oven.
For an easier take, space the pieces out (as seen in the photo above) and lay
strips diagonally over top, no weaving necessary.
We love how simple this braided crust looks—and trust us,
it’s pretty simple to make, too. Cut the dough into thin, long strips, and
start braiding them together. Lay the finished braid around the edge of the pie
and you’re done. Easy peasy.
BY BRITTANY TAYLOR ON 11/22/2013 12:00:00 AM
POSTED IN fall recipes, winter holiday recipes, pie, thanksgiving