Pie Crust Cut-Out Shapes

Pie Crust Cut-Out Shapes

Make your pie look special with shapes on top, or bake the shapes on their own as crust cookies. Trace these outlines onto paper, cut them out and use them as guides on the dough.

How to use

1. Wash your hands first. Check every ingredient with your grown-up.

2. Trace each outline onto parchment paper, a baking paper that is safe to touch food, then cut it out with scissors. Tracing keeps printer ink off the dough.

3. Pie dough is the dough that bakes into a flaky pie crust. Dust the counter with a little flour so the dough does not stick, then roll it out with your grown-up.

4. Lay a paper shape on the dough, pencil side up, and cut around it with a butter knife, which is a table knife with a rounded tip. Peel the paper shape off before baking.

5. Lift each dough shape with a flat spatula. Brush a little water on top of the unbaked pie with a pastry brush, a small brush for food, then press the shape gently in place so it sticks.

6. Your grown-up bakes the pie. Extra shapes can go on a baking sheet lined with parchment paper, and your grown-up bakes them as crust cookies.

Baker tips

If the dough gets soft and sticky, chill it in the fridge for about 15 minutes. Chill means make it cold.

No tasting the raw dough or batter.

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