Fancy Pie Crust

September 1, 2026

Hello Friends,

A simple and plain pie crust might be fine for an “every day” pie as long as the taste is good. When you are having company or maybe you are going to give a pie to someone as a gift, you might want something more special. Fancy pie crusts are easy to do and make a spectacular presentation for those special times. Top crusted “PEEK A BOO” are made by cutting small designs out of the top crust with miniature cookie cutters or I sometimes use the little fondant cutters. These designs make pretty little steam vents. Simply roll out the top pie crust dough; place a pie plate upside down on the dough leaving a slight imprint on the dough. Within this round imprint, cut the peek-a-boo holes in the pastry.

Fold the pastry in half and carefully pick it up and center the cutouts over the filling. Unfold the dough, trim the overhanging dough and crimp around the edges. Bake pie as directed and you will have a pretty pie for the special occasion.

Learn How I Make Pie Crusts

For APPLIQUE PIE CRUST roll the dough out like usual and place it over the filling. Trim off the overhanging dough. Gather up the leftover dough and shape with your fingers to place on top of the pie. Extra dough can also be rolled out and cut in designs to place on top. Before placing on the pie brush a little water on the spot where you want to place the dough; it will help the designs to stick while baking.

Sometimes I will use a large cookie cutter like an apple for apple pie. After cutting the apple steam vent, I then place the crust over the filling. I will then place the cutout apple halfway covering the vent; this makes a pretty pie. Often, I will even color the cut out apple with red food coloring using a paint brush before baking.

The LATTICE TOP pie crust is more common but also very elegant for a special occasion. Line the bottom of the pie plate and add filling; trim extra dough off. An easy lattice top can be made by rolling a circle of dough about 2 inches larger than the top of the pie plate; cut into ¾ inch wide strips. Lightly brush bottom rim with water leaving 1-inch spaces, place half of strips across filling (longer ones in the center). Then evenly place remaining strips across the first set at right angles to them. Press ends of strips into edges of bottom crust to seal; trim crust even with pan rim. Crimp dough to make a decorative edge around pie.

Also, a woven lattice top can be made by rolling between palms of the hands ten 10-inch ropes of dough. Lightly brush edges of bottom crust with water. Evenly space 5 ropes across filling carefully folding every other one back on itself. Then space remaining 5 ropes across pie at right angles to first set, weaving a lattice. Trim even with the edges of the bottom crust. Fold edges and ends of rope under, even with the pan rim, press to seal. Crimp around edges to make a decorative edge.

Your friend, Frances