FOOD + DRINK, RECIPES + menus | November 5, 2008

The Art of Decorative Piecrust Making by Martha Stewart

decorative pie crusts by martha stewart

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

emile henry pie dish

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

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5 Responses to “The Art of Decorative Piecrust Making by Martha Stewart”

  1. Interesting post. Thanks!

  2. 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

  3. 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!

  4. wow, amazing.
    I’ll try but I’m not sure about result… Any trick??

  5. Claudia: It is simply cutting the dough and layering it in a cute way. You brush with water the ends of the braid or any edge that you wish to secure. Practice makes perfect. Do not worry, even if it is does look perfect at first, the pie will still be delicious. The key is to not be afraid to try, you may be surprised by how easy it is for you. And if you follow the links I put on the post, you will get specific instructions.