Embellish pies
Embelish pies
Recipe type: Dessert
Ingredients
- pie dough
Instructions
- FLUTE THE EDGE
- Hold your thumb and index finger about 1 inch (2.5cm) apart. Press them against the outer edge of the pastry while pressing your other thumb from the inside to make an indent. Repeat around the pastry edge.
- CRIMP THE EDGE
- Dust the times of a fork with flour. Gently press down along the edge of the dough with the fork to make decorative crimp marks around the pastry edge.
- FORM A ROPE EDGE
- Lightly dust the handle of a wooden spoon with flour. Hold the handle at an angle and press down on the dough along the rim in 1.2 - 1 1.2 in (12mm to 4-cm) intervals.
- CREATE A BRAIDED EDGE
- Lightly brush an egg wash on the rim of the epic dough. On a work surface, brain long strips of dough, about ¼ inc (6mm) wide. Carefully transfer the braids to the rime, and press gently to seal.
- PRESS DOUGH CUTOUTS ON THE DGE
- Using a small cookie cutter, cut out small shapes from the rolled-out dough scarps. Brush one side of each cutout with an egg wash and press lightly on the edge of the crust to adhere.
- MAKE DETAILED DOUGH CUTOUTS
- Using a small cookie cutter, cut out shapes from the rolled-out dough scraps. Use the back of a pairing kind to add details. Affix the shapes to the top of a double-crust pie with an egg wash before backing.
Adapted from Williams-Sonoma tools & techniques
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