Pies are the ultimate comfort food. Thanksgiving and Christmas would not feel the same without pies. Do not worry; there is still plenty of time to practice your pie making skills.
I turned to Martha Stewart’s for help. I was sure to find on her Web site teaches a few tricks on piecrust decoration. Whether you are a novice baker or you simply wish to fine-tune your technique, read the 6 steps of rolling out a piecrust. What you will need is:
- Pate brisee (pie dough) – Read how to make Pate Brisee, also in 6 steps
- Flour, for work surface
- Rolling pin
- Long offset spatula
- Pie plate
- Scissors
- Ruler
- Egg wash
- Pastry brush
Then, perfect the art of piecrust decoration from the simple crimped edge up to the elegant lattice top.
My Two-Minute Solution
My method of doing a styled edge is simpler. I simply fashion my piecrust to the ridges on the rim and produce a perfectly fluted-edge piecrust. I enjoy the Emile Henry pie dishes, available in white, red, blue, green and yellow.
MORE:
+ Braided Edge Piecrust
+ Piecrust decorated with Cut-out shapes
+ Honeycomb Pattern Piecrust
+ Lattice Top Piecrust
+ Emile Henry Couleurs Pie Dish – $39.99 USD
November 5th, 2008 at 01:54
Interesting post. Thanks!
November 5th, 2008 at 05:28
Dear Kim:
I simply adoooore your blog!
It ´s becoming part of my routine…take a shower, brush my teeth…take a look at Kim´s…having lunch…take a look at Kim´s…hahahahha…
My english is terrible, sorry about that!!!
xoxo from São Paulo,Brazil
Simone
November 5th, 2008 at 13:30
I have the same pie pan and usually use that too. Martha’s got a couple of pages in her new Cooking School book about pies and piecrust also, which I’ve found useful. I have to say some of her crust creations that you show are really cute, but I don’t think I would ever take the time to cut out little leaves or actually braid some crust!