How to Cut Pie Crust Designs

Put fun new crusts from Food Network Magazine on apple and pumpkin pies. Photographs by Johnny Miller

From: Food Network Magazine

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Photo By: Johnny Miller

Classic Apple Pie

Bake these pies in advance: Let cool completely, then wrap in plastic and foil. Freeze for up to one month. Thaw at room temperature.

Get the Recipe: Classic Apple Pie

Classic Pumpkin Pie

TIP: If the dough gets too soft as you work, refrigerate or freeze until firm.

Get the Recipe: The Best Pumpkin Pie

Spiral Top

Roll out your top crust on floured parchment. Cut a spiral into the dough with a paring knife, then carefully slide the spiral onto a filled apple pie and readjust so the spiral edges overlap. Fold the overhanging dough under and crimp. Brush with egg, sprinkle with sugar, then bake.

Letterpress

Use cookie cutters to cut out a pumpkin shape and the word "pie" from a round of dough. Put the cut-outs on a baking sheet; brush with egg, sprinkle with sugar, then bake at 350 degrees F until golden, 10 to 15 minutes (you can do this while the pie bakes). Place the cut-outs on the finished pie after it cools.

Big Fan

Roll out your top crust on floured parchment. Cut into 1-inch strips and lay the strips in an overlapping fan pattern as shown, leaving an opening in the center of the pie. Roll up the overhanging ends into a rope around the edge. Cut a clean hole in the center. Brush with egg, sprinkle with sugar, then bake.

Polka-Dot Edge

Cut out small circles from a round of pie dough; attach to the crust of a pumpkin pie with beaten egg after you add the filling but before returning the pie to the oven. Brush with egg, sprinkle with sugar, then bake.

Faux Lattice

Roll out your top crust on floured parchment. Use a 1-to-2-inch square cutter to cut out a lattice-like grid. Carefully slide onto a filled pie; fold the overhanging dough under and crimp. Brush with egg, sprinkle with sugar, then bake.

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