From Martha Stewart:
Some of mine -
apple, cherry, three berry, mincemeat
Caramel Apple, Three Berry
From Pampered Chef:
Fun and Unique Pie Crusts
How to make Decorative Holiday Pie Crusts
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Braided Edge (A)
How to make Decorative Holiday Pie Crusts
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Braided Edge (A)
Use for a single-crust pie. Make enough pastry for a double crust. Line a 9-in. pie plate with the bottom pastry and trim pastry even with edge of pie plate. Roll remaining pastry into a 10-in. x 8-in. rectangle. With a sharp knife, cut twelve 1/4-in.-wide strips; gently braid three strips. Brush edge of crust with water; place braid on edge and press lightly to secure. Repeat with remaining strips, attaching additional braids until entire edge is covered. Cover with foil to protect edges from overbrowning.
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Checkerboard Edge (B)
Trim crust flush with the edge of the pie plate. If using a glass pie plate, trim crust overhang to about 1/8 inch past the outer rim to allow for slight shrinkage.Make cuts through the dough all around the rim of the pie plate at approximately ½ inch intervals. Lift every other square up and inward to form a checkerboard pattern around the rim.
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Cut-Out Shapes (C)
Use cookie cutters to make designs out of spare dough; then attach them with water.
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Honeycomb Pattern (D)
For a honeycomb pattern, cut out circles in the top crust with a round cutter. Fold the bottom crust over the top, and seal.
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Lattice Top (E)To make a lattice, roll out dough into a 12-inch square; using a fluted pastry wheel, cut the square into 1/2- to 3/4-inch-wide strips. Lay strips, spaced 1 inch apart, across the filling. Fold back every other strip almost to the edge; then, at the folds, place a new strip perpendicular to the first ones. Return the folded strips so they overlap the new strip. Fold back the the other set of strips, stopping about 1 inch away from the first perpendicular strip; arrange another perpendicular strip at the folds. Continue until the lattice has been formed. Trim the overhanging strips so they are flush with the pie plate’s edge. Using a fork, seal the strips to the edge.
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Leaf Trim (F)
Make enough pastry for a double crust. Line a 9-in. pie plate with the bottom pastry and trim pastry even with edge of pie plate. Roll out remaining pastry to 1/8-in. thickness. Cut out leaf shapes, using 1-in.- to 1-1/2-in. cookie cutters. With a sharp knife, score pastry to create leaf veins. Brush bottom of each leaf with water. Place one or two layers of leaves around the edge of crust; press lightly to secure. Cover with foil to protect edges from overbrowning. You can also use this technique with other cookie cutter designs such as hearts and apples. Vary them to suit the occasion or season you are celebrating.
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Pointed Edge (G)
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.
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Rope Edge (H)
Trim pastry 1/2 in. beyond edge of pie plate (1 in. for a double-crust pie). Turn the overhanging pastry under to form the rolled edge. Make a fist with one hand and press you thumb at an angle into the pastry. Pinch some of the pastry between your thumb and index finger. Repeat at about 1/2-in. intervals around the crust. For a looser-looking rope, position your thumb at a wider angle and repeat at 1-in. intervals.
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Scalloped Edge (I)
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.
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Spiral Top (J)
Prepare the bottom crust as usual and trim edges flush with the rim of the pie plate. Roll out the top crust in a long narrow strip. Cut the crust into long strips that are 3/8 to 1/2 inch wide. Place the filling in the bottom crust. Starting with one strip in the center of the pie, begin to twist the strip and coil it around the center of the pie. Continue to twist the strip as you coil it around or it will begin to untwist. Work out towards the edge of the pie. Continue adding strips in one continuous length by moistening the ends of each strip and pressing together to attach to the previous strip. Continue adding strips and coiling out towards the edge until the entire pie is covered. Work carefully so that you do not let the strips touch the filling until you are putting them into place. This will prevent getting filling on the strips in locations you do not want. Moisten the edge of the pie with water and then place a slightly wider strip tightly twisted around the edge. Press to seal. Sprinkle the crust lightly with sugar to give it sparkle and to add crispness.
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Twisted Lattice (K)
Make this pretty lattice by twisting 3/4-inch pastry strips and lining them up across top. Place other strips diagonally, twisting them as you weave. Lower crust is folded over strips and crimped to guard juice.
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Checkerboard Edge (B)
Trim crust flush with the edge of the pie plate. If using a glass pie plate, trim crust overhang to about 1/8 inch past the outer rim to allow for slight shrinkage.Make cuts through the dough all around the rim of the pie plate at approximately ½ inch intervals. Lift every other square up and inward to form a checkerboard pattern around the rim.
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Cut-Out Shapes (C)
Use cookie cutters to make designs out of spare dough; then attach them with water.
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Honeycomb Pattern (D)
For a honeycomb pattern, cut out circles in the top crust with a round cutter. Fold the bottom crust over the top, and seal.
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Lattice Top (E)To make a lattice, roll out dough into a 12-inch square; using a fluted pastry wheel, cut the square into 1/2- to 3/4-inch-wide strips. Lay strips, spaced 1 inch apart, across the filling. Fold back every other strip almost to the edge; then, at the folds, place a new strip perpendicular to the first ones. Return the folded strips so they overlap the new strip. Fold back the the other set of strips, stopping about 1 inch away from the first perpendicular strip; arrange another perpendicular strip at the folds. Continue until the lattice has been formed. Trim the overhanging strips so they are flush with the pie plate’s edge. Using a fork, seal the strips to the edge.
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Leaf Trim (F)
Make enough pastry for a double crust. Line a 9-in. pie plate with the bottom pastry and trim pastry even with edge of pie plate. Roll out remaining pastry to 1/8-in. thickness. Cut out leaf shapes, using 1-in.- to 1-1/2-in. cookie cutters. With a sharp knife, score pastry to create leaf veins. Brush bottom of each leaf with water. Place one or two layers of leaves around the edge of crust; press lightly to secure. Cover with foil to protect edges from overbrowning. You can also use this technique with other cookie cutter designs such as hearts and apples. Vary them to suit the occasion or season you are celebrating.
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Pointed Edge (G)
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.
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Rope Edge (H)
Trim pastry 1/2 in. beyond edge of pie plate (1 in. for a double-crust pie). Turn the overhanging pastry under to form the rolled edge. Make a fist with one hand and press you thumb at an angle into the pastry. Pinch some of the pastry between your thumb and index finger. Repeat at about 1/2-in. intervals around the crust. For a looser-looking rope, position your thumb at a wider angle and repeat at 1-in. intervals.
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Scalloped Edge (I)
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.
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Spiral Top (J)
Prepare the bottom crust as usual and trim edges flush with the rim of the pie plate. Roll out the top crust in a long narrow strip. Cut the crust into long strips that are 3/8 to 1/2 inch wide. Place the filling in the bottom crust. Starting with one strip in the center of the pie, begin to twist the strip and coil it around the center of the pie. Continue to twist the strip as you coil it around or it will begin to untwist. Work out towards the edge of the pie. Continue adding strips in one continuous length by moistening the ends of each strip and pressing together to attach to the previous strip. Continue adding strips and coiling out towards the edge until the entire pie is covered. Work carefully so that you do not let the strips touch the filling until you are putting them into place. This will prevent getting filling on the strips in locations you do not want. Moisten the edge of the pie with water and then place a slightly wider strip tightly twisted around the edge. Press to seal. Sprinkle the crust lightly with sugar to give it sparkle and to add crispness.
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Twisted Lattice (K)
Make this pretty lattice by twisting 3/4-inch pastry strips and lining them up across top. Place other strips diagonally, twisting them as you weave. Lower crust is folded over strips and crimped to guard juice.
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