How to Decorate Pie Crusts Recipe Video
A pie just isn't ready for the oven until you've finished off the crust with a beautiful edge or cut out design. Here's Lauren Chattman from Pillsbury to show you three ways to make decorative pie crusts.
Ingredients
Paring knife
Fork
Pastry cutter/cookie cutter
Pie plate
Pie shield/ aluminum foil
Refrigerated piecrust
Directions
Paring knife
Fork
Pastry cutter/cookie cutter
Pie plate
Pie shield/ aluminum foil
Refrigerated piecrust
MAKING
Herringbone Pie Crust Technique
1. This requires two pie crusts. Press the pie crust with pie filling into the pie pan. Top it with the other pie crust such that it covers the filling.
2. Tuck both the pie crust edges underneath all the way around the pie. This creates a thick edge.
3. Take a fork and press the tongs into the edge of the pie crust on a diagonal angle. Keep moving around the entire pie and alternate the direction of the diagonal with each press. This makes a ‘V’ shaped pattern around the edges of the pie, thus creating the beautiful herringbone pattern.
4. Using a paring knife, cut four to six thin slits into the very top of the pie crust. These will allow steam to escape as the pie bakes in the oven.
Tip: If your fork gets stuck in the crust, dip the fork into a little flour. The flour will prevent it from sticking.
Scalloped Pie Crust Technique
1.Repeat the steps 1 and 2 of the herringbone technique.
2.Place your index finger and thumb on a section of the outside edge of the pie crust. With your index finger on the other hand press into that section from the inside of the pie crust.
3. Continue all the way around the pie to complete this scalloping technique.
4. Using a paring knife and cut four to six thin slits into the very top of the pie crust.
Cut Out Pie Crust Technique
1. Take two refrigerated pie crusts.
2. Place one crust at the bottom of the pie pan and cover with filling.
3. Place the other crust on the cutting board or counter top.
4. Using a small pastry cutter, cut out small circles in a random pattern.
5. Place the cutouts to the side and reserve. When the pie filling has juicier fruits, it is better to cut out more circles as this allows for better ventilation.
6. Place the cut-out pie crust on top of your pie filling.
7. Tuck the pie edges underneath all around the pie.
8. Take the cutouts and place them anywhere you like on top of the pie. These will bond to the top of the crust during baking.
9. You can now scallop the edge of the pie all the way around.
10. Before placing the pie in the oven, place a pie shield (aluminium foil strip) on the edges of the pie crust and remove it 15 minutes before baking. This will protect the pie crust from burning while the rest of the pie bakes.
Fork
Pastry cutter/cookie cutter
Pie plate
Pie shield/ aluminum foil
Refrigerated piecrust
MAKING
Herringbone Pie Crust Technique
1. This requires two pie crusts. Press the pie crust with pie filling into the pie pan. Top it with the other pie crust such that it covers the filling.
2. Tuck both the pie crust edges underneath all the way around the pie. This creates a thick edge.
3. Take a fork and press the tongs into the edge of the pie crust on a diagonal angle. Keep moving around the entire pie and alternate the direction of the diagonal with each press. This makes a ‘V’ shaped pattern around the edges of the pie, thus creating the beautiful herringbone pattern.
4. Using a paring knife, cut four to six thin slits into the very top of the pie crust. These will allow steam to escape as the pie bakes in the oven.
Tip: If your fork gets stuck in the crust, dip the fork into a little flour. The flour will prevent it from sticking.
Scalloped Pie Crust Technique
1.Repeat the steps 1 and 2 of the herringbone technique.
2.Place your index finger and thumb on a section of the outside edge of the pie crust. With your index finger on the other hand press into that section from the inside of the pie crust.
3. Continue all the way around the pie to complete this scalloping technique.
4. Using a paring knife and cut four to six thin slits into the very top of the pie crust.
Cut Out Pie Crust Technique
1. Take two refrigerated pie crusts.
2. Place one crust at the bottom of the pie pan and cover with filling.
3. Place the other crust on the cutting board or counter top.
4. Using a small pastry cutter, cut out small circles in a random pattern.
5. Place the cutouts to the side and reserve. When the pie filling has juicier fruits, it is better to cut out more circles as this allows for better ventilation.
6. Place the cut-out pie crust on top of your pie filling.
7. Tuck the pie edges underneath all around the pie.
8. Take the cutouts and place them anywhere you like on top of the pie. These will bond to the top of the crust during baking.
9. You can now scallop the edge of the pie all the way around.
10. Before placing the pie in the oven, place a pie shield (aluminium foil strip) on the edges of the pie crust and remove it 15 minutes before baking. This will protect the pie crust from burning while the rest of the pie bakes.
Editors Review
Want to make your pie look all the more appealing? Just decorate the pie crusts for an enhanced, taste flavor and appeal. This video demonstrates three types of pie crusts - Herringbone Pie Crust Technique, Scalloped Pie Crust Technique and Cut Out Pie Crust Technique. Pick and choose whichever suits you the best.Chef
