To make a simple pie sensational, arrange a ring of star-shaped cutouts on top pie crust before baking. For a quick alternative to a lattice-top pie, cut out several diamonds or scalloped rounds from pastry dough instead of dough strips. Arrange cutouts in a decorative pattern over pie filling before baking.
Ingredients
All-purpose flour
Pastry for pie crust
Milk
Sugar
Water
Supplies
Hors d'oeuvre cutters, cookie cutters or paring knife
1. Lightly flour surface and rolling pin. Roll out dough to about 1/8-inch thickness. (To minimize pastry sticking to rolling pin, use rolling pin with cloth cover.) Cut into desired shapes using hors d'oeuvre cutters, cookie cutters or paring knife.
2. To decorate baked single-crust pie, transfer pastry cutouts to baking sheet. Use tip of paring knife to decorate cutouts with design, if desired. Brush cutouts with milk; sprinkle with sugar.
3. Bake cutouts at 425°F (or at temperature given in pastry recipe) until golden brown. Transfer to wire rack; cool. Arrange baked cutouts on top of pie filling.
4. To decorate unbaked double-crust pie, brush back side of cutouts with water. Arrange cutouts, moistened side down, on top crust of pie.
5. Cut slits in top pie crust as part of design. Or, cut slits along edge of cutouts. Brush crust and cutouts with milk; sprinkle with sugar. Bake as directed in pie recipe.
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