Special Touches
A little effort goes a long way when it comes to making pies look extra special.
Glossy Upper Crust
Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar,
too) before baking.
Sweet Glazed Top
Brush the top pastry with a small amount of water, and sprinkle with granulated
or coarse sugar before baking.
Pretty Cutouts
Cut shapes from the top crust with a canapé cutter or a knife before placing the
top crust over the filling. With water or beaten egg, moisten the back of each cutout
and set the design, moistened side down, on the crust.
Scalloped Edge
Trim the dough even with the edge of the pan and form a stand-up rim. Place your
left thumb and index finger about 1 inch apart on the outside of the raised edge.
With your right thumb, push the dough toward the outside to form a scalloped wave.
Scalloped Edge Variation
Complete a scalloped edge, making the scallops as wide as a fork. Dip the fork tines
in flour, then press them into the scallops without pressing through the dough.
Easy Lattice
Prepare crust for two-crust pie, leaving ½ inch of bottom crust extending beyond
edge of pan. Cut remaining crust into about ½-inch wide strips. Lay remaining strips
at right angle directly over the first strips. Trim ends even with edge of dough;
flute edge.
Herringbone Edge
Trim the dough even with the edge of the pan. Dip fork tines in flour and press
them diagonally onto the edge of the dough. Rotate the tines 90 degrees and press
next to the first set of marks. Continue around the edge, rotating tines back and
forth.