Pretty pie edge?
- Thread starter suziquzie
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Bilby
Executive Chef
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!
YT2095
Executive Chef
lemon zesters and the fine peak side of a meat tenderiser look nice too.
lyndalou
Head Chef
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.
jkath
Hospitality Queen
I saw the most beautiful pie crust yesterday on Martha Stewart. Here's a photo:
http://www.marthastewart.com/portal...&lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD
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.
http://www.marthastewart.com/portal...&lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD
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.
jkath
Hospitality Queen
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.
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.
miniman
Executive Chef
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!
Stainless Steel Pastry Wheel and Cutter: Kitchen Haven - Kitchen Gadgets, Bakeware, Cookware and more!
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-tips/t--813/decorative-pie-crust-edges.asp
Here are some other ideas. The checkerboard & braided crust edges caught my eye.
http://www.recipetips.com/kitchen-tips/t--813/decorative-pie-crust-edges.asp
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jpmcgrew
Executive Chef
Great ideas.
CharlieD
Chef Extraordinaire
Wow, it is sure nice, but I bet it is time consuming, and if you ask me i am more for the taste than for looks.
Lattice Tops & Crust Decorations
I made two lattice top pies over the weekend. The first had a rustic look as it required me to baste the crust with the caramel mixture for the pie, and it turned out nicely in it's own right. (Apple Pie by Grandma Ople on AllRecipes.com).
The second attempt didn't go so well. I used the same crust recipe and this time I made the lattice nice, and even fashioned cut out leaves with indentations for the veins. I then brushed the crust with an egg wash before baking.
When I checked a few minutes later a lot of the lattice straps had broken, and the leaves that I had placed on the top had puffed up. The crust was just all around puffy and unable to retain shape, and not browned or glossed at all. What did I do wrong? Was it the egg wash I used? The contents of the crust (shortening only, no butter or oil)? Maybe the lattice strips were too thin? If anybody can shed some light on this, I'd be really grateful.
I made two lattice top pies over the weekend. The first had a rustic look as it required me to baste the crust with the caramel mixture for the pie, and it turned out nicely in it's own right. (Apple Pie by Grandma Ople on AllRecipes.com).
The second attempt didn't go so well. I used the same crust recipe and this time I made the lattice nice, and even fashioned cut out leaves with indentations for the veins. I then brushed the crust with an egg wash before baking.
When I checked a few minutes later a lot of the lattice straps had broken, and the leaves that I had placed on the top had puffed up. The crust was just all around puffy and unable to retain shape, and not browned or glossed at all. What did I do wrong? Was it the egg wash I used? The contents of the crust (shortening only, no butter or oil)? Maybe the lattice strips were too thin? If anybody can shed some light on this, I'd be really grateful.
