Decorative pie crust
A pie top or edge made attractive with cut-outs, braids, leaves, lattices or patterned crimps.
- Techniques and preparation methods
Also called: cut-outs, braided edge
Shapes cut from extra dough with small cutters are layered over the filling or around the rim; braids are made from three thin ropes of dough. Chilling the decorated pie for 15 to 30 minutes before baking keeps details sharp.
An egg wash brushed over the top gives an even golden shine. Thin decorations brown faster, so they may need covering with foil partway through.
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Tools for this
Norpro Pastry Cutter WheelClean, straight cuts through laminated dough without squashing the layers.See it on Amazon
Ann Clark Every Season Cookie Cutters (11)A cutter for every holiday and season, made in the USA, for cut-out cookies that keep their shape.See it on Amazon
HOTEC Silicone Pastry Brushes (2)An even egg wash for a glossy, golden finish.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Decorative pie crust (Q5190246), Wikidata