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Creative Pie Crust Designs for the Holidays.

  • Recipe Submitted by on

Category: Pies, Holiday

 Ingredients List

  • The key to a good decorative crust is trimming your dough to a 1/2-inch overhang and rolling the overhang underneath itself to give yourself a thicker edge to work with.
  • It”™s always better to prepare too much pie dough rather than too little.
  • Be sure to refrigerate your dough after you have crimped the edges for 30 minutes to an hour before baking. Doing this will help the dough keep its shape.
  • Brush an egg wash (1 egg mixed with 1 tablespoon water) overtop your crust and/or pie top to create a lovely golden-brown and slightly glossy crust.

 Directions

1. Roll out your first dough and drape in your pie pan. Allow the excess to hang over the edges. Add your filling. Roll out the second pie crust slightly larger than your pie pan and use a sharp knife to cut into equal width strips. (I like to use a ¾ to 1-inch wide strip).

2. Using every other strip, lay the strips vertically over the pie leaving a little space between each one. All the strips should overhang the pie a bit.

3. Fold every other strip back on itself without creasing them.

4. Take the shortest strip remaining from Step 1 and lay it horizontally so it snugs up against the folded strips.

5. Unfold the strips that have been flipped over themselves and lay down on the pie.

6. Fold back the strips that weren”™t folded back in Step 3.

7. Lay next strip remaining from Step 1 horizontally so it snugs up against the folded strips. Unfold the strips that have been flipped over themselves and lay down on the pie.

8. Continue the lattice process until all of your strips have been used. Trim your edges, turn under and crimp however you like.

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