Summary

Instructions

1. 1

   Make or buy pie dough and chill the discs for at least a couple of hours (overnight is great) so the dough stays cold and holds shape.

2. 2

   Prepare the bottom crust: roll 1 chilled disc into a 12-inch circle, fit into a pie dish, and add your desired filling. Keep the filled pie refrigerated while making the top design.

3. 3

   Wavy Lattice With Braided Edge — Roll out 1.5 discs of chilled dough for the top. Using a wavy pastry wheel (or the wavy edge of a pastry wheel/fondant ribbon cutter), cut strips for a lattice. Use a flat edge cutter for braid strips.

4. 4

   Arrange the lattice over the chilled, filled pie (keep strips cold as you work). Trim excess dough around the rim.

5. 5

   Form 2 braids from the flat-cut strips. Gently press the braids around the pie’s edge, securing them to each other and to the crust.

6. 6

   Hide braid connection points with small dough cut-outs (optional).

7. 7

   Brush the lattice and braids with egg wash and sprinkle with coarse sugar for sparkle and crunch.

8. 8

   Refrigerate the assembled pie briefly to re-chill the dough, then bake according to your pie recipe’s directions until the filling is done and the crust is golden.

9. 9

   Baked Cookie Cutter Shapes — On a parchment- or silicone-lined baking sheet, place shapes cut from 1/2 disc of chilled dough (use cookie cutters or impression pie punches).

10. 10

    Brush the shapes with egg wash and bake at 350°F (177°C) for about 10 minutes, or until lightly browned. Cool completely.

11. 11

    Top a fully baked and cooled pie (such as pumpkin or chess pie) with the cooled baked cut-outs just before serving. Optionally garnish with sugared cranberries.

12. 12

    General success tips: keep dough cold at every stage; use an egg wash for sheen and crispness; finish with coarse sugar; take your time and enjoy the process.