Making Fancy Pie Crust Toppers Article - Allrecipes.com
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How to Make Fancy Pie Crust Toppers

Decorative leaves and other pastry cut-outs take pies to a new level.


Decorate the top of your pies with seasonal shapes and other pastry flourishes. It doesn't take much time, and it makes everyday pies look like award winners!

1. We made our leaf-and-berry motif with leftover pastry, egg wash, and cinnamon sugar. Begin by re-rolling scraps of dough into a small rectangle. Brush with egg wash, and sprinkle cinnamon sugar over the surface, leaving about a half-inch edge clear to seal the log.

    2. Roll the dough into a tight cylinder.

      3. Use a sharp knife to slice the dough into thin wheels; they will look like tiny cinnamon rolls. These circles can be dotted on the latticework crust or used along with other decorations.

        4. Cookie cutters are a great tool to use when making decorative shapes out of pie dough. If you don't have the desired shape of cutter, make stencils out of heavy paper or thin cardboard, and cut out your designs with a sharp paring knife.

          5. We used a circle cutter, then cut the circles in half to look like leaves. If no cookie cutter is available, the rim of a glass can be used to cut circles.

            6. Brush the cut out shapes with egg wash.

              7. Use the back of the paring knife or a butter knife to press veins into the leaves. The lines remain light-colored as the pie bakes, while the egg-washed surfaces darken, creating a nice effect.

                8. Brush the surface of the pie's crust (lattice-topped or standard) with egg wash, then arrange the decorations to your liking. Do not layer the shapes on too thick or the crust may not bake evenly. For added sparkle, sprinkle coarse sugar or granulated sugar over the pie.

                  9. Get creative! Mini cookie cutters make excellent decorative shapes. Apples and leaves look terrific on an apple pie, while hearts or flowers are lovely on the first rhubarb pie in spring. Pastry holly leaves garnished with sugared cranberries are an elegant touch on holiday pies.

                    10. Quick Links:

                      Comments
                      NICOLES KITCHEN 
                      Nov. 13, 2009 12:05 pm
                      WOULD LOVE TO TRY AN APPLE PIE LIKE THIS
                       
                      Nov. 13, 2009 7:22 pm
                      I'd love to save this article to my recipe box, but it doesn't work. Just says the link is broken.
                       
                      Brenda Knorr 
                      Nov. 22, 2009 6:14 am
                      This is the best ever pie crust.And I also couldn't save this recipe. Thanks
                       
                      Nov. 24, 2009 8:27 am
                      Looks beautiful.. I will send to my baking specialist, my creative daughter in law Maria...
                       
                      Chris 
                      Nov. 23, 2010 11:09 am
                      What is egg wash? I couldn't find it defined anywhere.
                       
                      SHARON'S SISTER 
                      Nov. 24, 2010 7:52 am
                      Me to I can't find egg wash..so I am assuming...very dangerous that it is saimply egg scarmbled with a little water and brush thinly over the crust before baking..MAKES A LOVELY GOLDEN COLOR CRUST allrecipes people...we need more description when a method or ingredient is recommended....may be old hat to you..but not to all of us.....thank you..
                       
                      SHARON'S SISTER 
                      Nov. 24, 2010 7:53 am
                      sorry for the typos folks..in a hurry...my crusts are waitig..
                       
                      Nov. 24, 2010 12:13 pm
                      You can just brush with milk for a similar affect rather than making egg wash.
                       
                      Feb. 15, 2011 7:42 am
                      OK, for those wanting to know how to make an EGG WASH... In addition to giving pastry a nice "finish", an egg wash seals flavors in. It can be used on foods like egg rolls to seal the dough so that the inner ingredients do not spill out during cooking. Eggs used in an egg wash should be as fresh as possible. A basic egg wash is made by simply lightly beating an egg and brushing it onto the food. Adding other ingredients such as milk, water, or salt, as well as SEPARATING eggs (yolks vs. whites) will achieve specific results. Here's how: 1. WHOLE EGGS: An egg wash made from whole eggs (beaten with salt) will be shiny. Adding milk will cause the shininess to become more matte. Water will create a distinctive amber colored outer coating. Beaten egg and milk are often used on sweets, like scones. Egg wash with water is used on pot pies, or empanadas. 2. EGG YOLKS: When just an egg yolk is used, the surface will tend to be shiny. Adding water to an egg yolk produces a golden
                       
                      Mar. 25, 2011 6:44 am
                      I like to use one whole egg. Scramble it with a frok. "paint the top of my pie crust and sprinkle with sugar prior to baking. Comes out golden, sl. crispy with a sparkle to it. Looks impressive. and very easy! (my husband's grandma's trick)
                       
                      Manga 
                      Jun. 1, 2011 9:17 am
                      I turn my pie dough leftovers into "Cinnamon Snails" by rolling the dough as thin as possible into a rectangle, sprinkling it heavily with cinnamon sugar, then rolling it from the long side and cutting the roll into half inch sections. I bake the sections until lightly browned. My family loves them so much that an adult daughter used to make a recipe of pie crust for the sole purpose of lots of Cinnamon Snails.
                       
                      Ilona 
                      Nov. 11, 2011 8:32 pm
                      I like to cut out maple leaves, owls, cats or ghosts as appropriate with the kids for pumpkin and sweet potato pies. I paint them with beaten whole egg and sprinkle on sugar. Just wanted to note that you have to wait until you are near the end of your cooking time to place them on the pie or they will sink. Unfortunately, that's not alot of time for them to cook, so I usually put them in at the beginning until they are stiff, then add them to the top of the pie near the end of the cooking time with a little extra sugar. I never thought of adding them as a border on a lattice top pie though, that looks beautiful. Thanks for the tips!
                       
                      toomuchsht@yahoo.com 
                      Nov. 20, 2011 7:32 am
                      I just copy the recipe by right clicking the mouse then left click on copy, then minimizing the page and go to office. there I right click again and paste. Then you can customize the recipe and print or save it to your recipe file. Hope that helps.
                       
                      toomuchsht@yahoo.com 
                      Nov. 20, 2011 7:35 am
                      OOPS, you have to hold the left mouse button down and highlight the text you want copied, then proceed to the next instructions. Sorry for the omission.
                       
                       
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