FOOD + DRINK RECIPES + menus

The Art of Decorative Piecrust Making by Martha Stewart

Posted on November 5, 2008

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

An ex-lifestyle and entertaining expert and UX designer who became a STEAM educator. At Bidouilleurs, I helped kids aged 5-12 become inventors and makers. An innovative mom who cares about gender equality and to get more girls and boys interested in STEM/STEAM.

  • Chaitanya
    November 5, 2008 at 01:54

    Interesting post. Thanks!

  • Simone Izumi
    November 5, 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

  • MarthaAndMe
    November 5, 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!

  • claudia
    November 24, 2009 at 06:11

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

    • At Home with Kim Vallee
      November 24, 2009 at 11:57

      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.