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11-20-2007, 05:39 AM
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#1 | |
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Certified Master Chef
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Pretty pie edge?
How do you shape one? Double crust is a little easier I think, but my last single crust looked like it went thru the wash machine or something!
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Not that there's anything wrong with that..... |
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11-20-2007, 05:43 AM
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#2 | |
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Certified Executive Chef
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My mum always used cutlery depending on which effect she wanted. Fork tines made into a #, butter knife for semi-circles, patterned teaspoon for an impression. We are the types that use what's around. I remember grabbing her pinking shears when I wanted to do a fancy edge on biscuits (??) when I was a kid and cutting the pastry all prettily! Boy did I get in trouble for that!
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Too many restaurants, not enough time... 
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11-20-2007, 05:58 AM
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#3 | |
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Certified Executive Chef
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lemon zesters and the fine peak side of a meat tenderiser look nice too.
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"In a world full of wonders mankind has managed to invent boredom" - Death ----------------------------------------------- "As ye sow, so shall ye reap!" |
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11-20-2007, 06:35 AM
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#4 | |
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Executive Chef
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I have a set of mini cookie cutters. I roll out the scraps and cut out shapes that I put around the pie. Need to use an egg wash to make them stick. Looks very pretty when I want a special occasion pie.
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I can resist anything, but temptation. Oscar Wilde |
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11-20-2007, 09:44 AM
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#5 | |
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Hospitality Queen
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I saw the most beautiful pie crust yesterday on Martha Stewart. Here's a photo:
http://www.marthastewart.com/portal/...003d370a0aRCRD What the baker did was to cut tiny teardrops out with a cookie cutter, and then roll them, pointy edge first, and then refrigerate for an hour. Then he attached them with an egg/water wash.
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It takes a lot of courage to show your dreams to someone else. ~Erma Bombeck |
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11-20-2007, 09:52 AM
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#6 | |
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Certified Master Chef
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Ohhh that Is pretty! I don;t think I'll have time for all that though, and I'd probably break it on the way there! Maybe when it's here.
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Not that there's anything wrong with that..... |
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11-20-2007, 09:54 AM
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#7 | |
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Hospitality Queen
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It was so pretty that Martha herself was gushing(!)
Something that I like to do is just use some of the edge that I cut off and just use tiny cutters. I don't put them on the edge, though. I make a plain fluted edge and then use an egg wash to put the cut cuties on the middle of the shell. It detracts from the edge  My favorite is the little 2" high gingerbread boy cutters. I have them all hold hands around the pie.
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It takes a lot of courage to show your dreams to someone else. ~Erma Bombeck |
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11-20-2007, 10:43 AM
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#8 | |
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Certified Executive Chef
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If you are into gadgets, you can buy pastry gadgest that you can use. An example:
Stainless Steel Pastry Wheel and Cutter: Kitchen Haven - Kitchen Gadgets, Bakeware, Cookware and more! |
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11-20-2007, 11:24 AM
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#9 | |
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Executive Chef
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Lattice pie crusts look so pretty to me. Guess I'm old-fashioned. Another decorative look - use heart or star-shaped cookie cutters on the dough. Remove the hearts/stars, so you can see through to the pie. (Hope that makes sense.) The heart shapes go nicely with cherry pie fillings.
Here are some other ideas. The checkerboard & braided crust edges caught my eye. http://www.recipetips.com/kitchen-ti...rust-edges.asp Last edited by *amy*; 11-20-2007 at 11:27 AM. |
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11-20-2007, 03:13 PM
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#10 | ||
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Certified Executive Chef
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Quote:
 Great ideas. |
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