Six Decorative Pie Edge Techniques

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Six Decorative Pie Edge Techniques

By The Paula Deen Test Kitchen How To: Six Decorative Pie Shell Edges to Inspire

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.

Test your decorative pie crust skills!
Nita's Secret Peach Pie
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Pumpkin Pie
French Coconut Pie
Old Fashioned Sweet Potato Pie
Gobbler Cobbler Pie
Savannah High Apple Pie
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Reader Comments:

My grandson J.J. loves to cook with his Bubba. He thinks I am the best cook ever. But when my pumpin pies came out of the oven I tested them with a knife that left a split in the middle. He saided that I broke them, so we made litte leaves out of the leftover dough and baked them with egg wash and sugar. So when my pies came out broken, we covered the split with the leaves and it was just our little secret. He still thinks I am the best even if I broke the pies. Isn't he just adorable. Kids do say the darnest things. He has been cooking with me ever since he could hold a spoon. I love making those kinds of memories.

By Kathy Duncan on April 03, 2012

These are awesome. Now how about a good pie crust recipe. I love you and Bobby, you are the greatest!!

By Ida on February 13, 2012

Truly admire you & your beautiful family....

By Lupe on February 13, 2012

You made cake pops from Red Velvet cake mix and the cake mix was baked, then crumbled, I thought I wrote it down but can't find it and I haven't seen it on you web site. How much cream cheese and butter did you mix, then you rolled the cake mixture into balls and either iced them or whatever you choose to do. Is it possible to get this answered or give me the site to find it myself? Thanks, we have moved to the Hill Country area (New Braunfels, TX and now that we are definitely here I plan to suscribe to your mag. again, I've only missed 2 issues, will probably order them too. Love you, your boys and Michael. You'll are great and you age well, beautiful lady. VJH '

By Vinnie Hahn on February 13, 2012

I don't like to make pie crust, but I love pies. I buy the ready made crust and now I can try these tricks. Thanks Paula, what would I do without your books. I watch your show too. Sorry about the diebeties it runs in our family and I am the only one so far, not to have it. I have to watch my sweets too. Keep on sending us the best in dishes.

By Norma M Sovel on February 12, 2012

Paula, I love the pie crust deco. I love doing my pies up fancy like that too to take to the church dinners we have each month. Thanks for sharing your ideas. Love and Best dishes from my kitchen, Faye

By Faye Roy on February 12, 2012

Hello Paula I just wanted to tell you I love watching your show. You make me laugh even on days I don't feel like laughing, love you.

By Mary Jane Harris on February 12, 2012

How about some after photos? Would be nice to see how they look finished.

By Amy on February 12, 2012

love this - easy

By rhonda on December 20, 2011

I've never seen the spoon technique. My Grandmother used a fork on the edges. I will try this technique for Christmas.

By Mary on December 15, 2011

A few years ago you gave a receipe for everyday spices that you use. It contains salt, pepper, onion salt(powder), garlic salt(powder) and I have tried to recreate it and cannot. Please let us know the receipe. Thanks

By Eileen on November 18, 2011

aww.... beautiful.... i love these Pie Decoration... thank you for sharing dear!

By Aaria on November 15, 2011

Wow, these look great! I've never tried the leaves or the spoon method, I will have to give them a try! @theyummybits

By Brandon @ The Yummy Bits on November 13, 2011

I loooove u Paula deeeeeeddeeyn

By Anonymous on November 12, 2011

Such good ideas. I can't wait to bake all my pies for Thanks Giving and try out all these new ideas.

By ~Natural Little Mother~ on November 10, 2011

I have always wanted to learn how to make the leaf decorations on the pie crusts. I could not find the instructions on Paula's page today showing the leaves. Are instructions available?

By Gaye Garner on November 09, 2011

I love the leaf idea! I have a tiny leaf cookie cutter that should do the trick quite nicely. Thank you, Paula and Paula's staff. Genius!

By Stephanie on November 09, 2011

I love these ideas. We also use the fork tines around the edge to make a striped edge. A thought just occurred to me.... what about a stuffed pie edge?! You could roll out a long strip of pie dough, sprinkle on some nuts, roll like a long cinnamon roll log and place around the edge of the pie! Could be placed in a large tube around pie, OR cut in to little swirls and laid on their sides around the pie edge! Ok, I have to go bake now......

By Tanya on November 08, 2011

Oh quit playing with your food and eat it !!!

By Beth on November 08, 2011

love the leaf design for fall-type pies such as apple or pumpkin. looks time-consuming though.

By Michael Lange Ocala on November 07, 2011

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Six Decorative Pie Edge Techniques