I don’t bake but I sure thought these were a neat way to put a new look on an old recipe.

“Put your forks away! Instead of the usual “pressing of the tines” ritual around the perimeter of your holiday pies, let these six suggestions be your inspiration and get your creativity flowing. The possibilities and pies are endless.”

Braid: Brush rim of single-crust pie shell with water. Cut 3 long strips of extra pie dough 1/4” wide. Braid strips together and apply to the moistened rim.

Checkerboard: Using kitchen shears to cut across the rim of a pie shell at 1/2” intervals. Alternately fold every other piece toward the center.

Cutouts: Brush rim of double-crust pie shell with water. Cut out the rolled top sheet of pie dough with tiny pastry cutters (or free hand). Apply the cutouts to the moistened rim in an overlapping pattern, gently pressing to stick.

Point: Position your index finger on the inside of the pie shell rim, pointing out. Using the index finger and thumb of the other hand, press the dough into pronounced points that go outward. Once you have made your points all the way around the outside of the pie, go around again pressing the inside into pronounced points.

Scallop: Place the index finger of one hand on the edge of the pie shell rim pointing in. Using the index finger and thumb of the other hand to move the dough inward forming a scalloped roll around the perimeter.

Spoon Pressing: Press the rounded tip of a spoon along the perimeter of the pie shell rim. Move the spoon down and repeat using a smaller rounded tip.

Paula’s note: To give yourself the best rim to work with, cut your pie shell with kitchen shears so it hangs evenly 1” past the outer edge of the pan. Fold the edge of the dough under itself so it is even with the outside of the pan to form a thick raised rim. Once you have formed the decorative edge like those we suggested, chill in the refrigerator for 30 minutes before baking and filling. At this point, you can place your pie shells in a heavy zip top freezer bag and freeze for up to two months.

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  1. Jenny says:

    thats neat! But who the heck has the time or patience to do that? lol

    • Joy says:

      I know Jenny. I was down at Kathy’s on Sat making pies and really, I didn’t do this. It sure looks cool though and maybe if you were only making one for a special occasion but when you’re making dozens of them there’s no way you could do this.

  2. Laura says:

    I’m lucky to get the crust made and into the pan without giant cracks and crumbling happening… pies and I do NOT get along at all.

  3. Karen Joy says:

    I do the scalloped but didnt know it was called that.It doesnt take long to do,like a minute or 2.I do it with double crust too.Its not as hard has you may think.Those braided ones I would NEVER do,yea who has the time or in my case patience?Id go nuts!

  4. Nikki says:

    Very cool! I’ll be using at least 2 of these. Some look too complicated to be worth it!

  5. Laura says:

    My mom, however pie challenged her daughter may be, makes FANTASTIC pies, and generally uses the “point” or “scalloped” edge, especially with a covered pie – it helps to seal the edges together.

    I think this year, I’m going to have Josh make a pumpkin pie for Thanksgiving (we bought another Long Island Pumpkin with him in mind), so maybe I’ll teach him either the scalloped edge, or the leaf edge… although I have different shaped cookie cutters. We may end up with stars. It’s really too bad I don’t have mini Star Wars cutters…. that would be AWESOME!!!

    • Joy says:

      The idea’s are really endless. You could always cut them out ahead of time and freeze them so they’d be easier to put on the edge of the crust at the last minute.

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