PIE STYLE
Add some personality to that pie with these decorative topping ideas.
How to make a perfect lattice crust
TRADITIONAL: Cut dough into 8 (1-inch-wide) strips. Weave strips in a lattice design over filling, leaving a 1/2- to 1-inch space between strips. Crimp edge of crust. (See for step-by-step instructions on mastering the lattice piecrust.)
IRREGULAR: Cut dough into 10 to 15 strips of varying sizes. Weave strips in a lattice design over filling, leaving 1/2-inch to 1-inch space between strips. Crimp edge of crust.
TIGHT: Cut dough into 11 (1-inch-wide) strips. Weave strips in a lattice design over filling, leaving as little space as possible between strips. Crimp edge of crust.
CUTOUT DOUBLE: Using a small cookie cutter, cut out 6 to 10 shapes from dough center. Place dough over filling; fold edges under, and crimp edge of crust. Place cutouts over crust, if desired.
How to make a perfect crust edge
BRAID: Make 1/2 recipe additional piecrust. Divide dough into 3 equal portions, and roll into long thin ropes. Flatten ropes into ribbons, and braid. Use water to adhere braid to crust edge.
CUTOUTS: Make 1/2 recipe additional piecrust. Cut out small shapes using a small cookie cutter. Brush crust edge with water, and lay cutouts overlapping around edge, pressing to adhere.
SIMPLE FLUTE: Fold edges under, and flute edges using the thumb and forefinger of one hand to form the dough around the thumb of the other hand. Repeat around crust edge.
LEAFY VINE: Using kitchen shears, make 1/2-inch diagonal cuts all around crust edge, spacing them 1/2 inch apart. Press every other tab toward center of pie.
