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9 Pie Crusts That Take Fall Baking To a Whole New Level





Fall means pies- apple, pumpkin, pecan, everything good and tasty from our harvests baked into a delicious treat. Whatever kind we make, one thing is the same from pie to pie, A Perfect brilliant crust.! So check out these brilliant Pie Crusts That Take Fall Baking To a Whole New Level.

#9 Leafy Crust

#9 Leafy Crust

Merely by looking at this brilliant crust, you would want to put it in your mouthy. This looks so tempting. Have you ever seen anything like this decorative crust before? and it looks like a whole bunch of leaves just floated down, settled on our pie, and became edible. What could be more perfect for fall?

Also I think the color works. All you have to do is just use a leaf shaped cutter and then cut your crust and bake it into a normal pie and you are sorted. All in all, you should definitely try this brilliantly designed stary leafy crust the next time you are planning Bake. Happy Baking people!

#8 Open-Face Turkey Crust

#8 Open-Face Turkey Crust

This simply looks so adorable and cute. Decorative pie crusts can get just as creative and delightful as anything you might find on a cake- and they're not limited to apple pies, either! The concept is very broad and can be used on different kinds of pies.

So this pumpkin pie idea with open-face turkey crust is perfect for Thanksgiving, and you can use the basic method to create any happy picture you want. So totally go for it. To make this...

Roll out pie dough to 1/16″ thick (or simply unroll ready made dough.) Use the template from Burton Avenue as a guide to cutting out the pieces of your turkey. Use an egg shaped cookie cutter or knife to cut 6 Turkey feathers. Use the knife to cut the turkey's body, feet, beak, and waddle.
Arrange pie dough feathers as pictured above. Use a round cookie cutter to cut a circle out of the center of the feathers. Use the round cookie cutter to cut a circle out of dough.
Use a pastry brush to paint egg wash over each of the pie dough shapes and sprinkle on colored sanding sugar or brown sugar. I used brown sugar on the body pieces, orange for the feet and beak, and red for the waddle.
I sprinkled on a combination of yellow, red, and orange onto the feathers. Now that I look at the picture of the baked turkey, I think the three sugars blended together to make the feathers look orange. Up close, you can see the variation of color, but in the picture, the feathers look just like the feet and beak. If I make this again, I'll probably make each feather a different color like Angie did for her turkey tins.
Arrange the pieces on a parchment paper lined baking sheet. Set the round in the center of the feathers. Brush a bit of egg wash on the backside of the turkey body and set it on the round. Add egg wash to the backside of the feat, beak and waddle and attach to the body. Press two candy eyes onto the turkey. If you don't have candy eyes, you can just make the eyes out of pie dough. Use black food coloring to make the pupil or use a mini chocolate chip.
Refrigerate pie crust turkey for 30 minutes. Meanwhile, Pre-heat oven to 400 degrees.
Bake for 10-12 minutes until golden brown. The turkey feathers will brown first, but make sure the turkey's body gets baked all the way through. And done!



#7 Pumpkin Pie With Leafy Rim

#7 Pumpkin Pie With Leafy Rim

So after a open-face turkey Crust, here we bring you a leafy Rim. Still thinking about that leaf design but think it might be a little beyond you? Then try this version. This will totally impress one and all. Probably the best thing you can have to serve to your guests in your house party. So to make this

On a lightly floured surface, roll one of the dough disks into a rough round that's 12 inches in diameter and 1/8 inch thick (trim an edge to check thickness). Fold the dough in half and ease it into a 9-inch pie pan (preferably metal or unglazed ceramic) and then unfold it. If using a metal or ceramic pan, trim the dough to the edge of the pan. If using a glass pan, trim the dough to 1/8 inch of the edge of the pan (the overhang compensates for shrinkage). Cover and refrigerate. Press the scraps together and roll them out again. Cut out at least 32 small leaves, just slightly larger than 2 inches long and 1/2 inch wide, and use the dull edge of a paring knife to indent them with thin lines like leaf veins. If you need more dough, borrow a large pinch from the second disk of dough (save the rest of the second dough disk for another pie).
Cut out as many leaves as you can with a paring knife.
Vein the leaves with the dull side of the knife. Use gentle but steady pressure to indent each leaf, pressing just less than halfway through the dough.
Put eight of the prettiest leaves on a parchment-lined baking sheet. Sprinkle with a pinch of granulated sugar to add a little sparkle and refrigerate. Press the remaining small leaves on the rim of the pie shell, as shown in the photo. Chill the crust well, about 1 hour in the refrigerator.
Press the leaves on the rim of the empty pie shell, overlapping each one slightly and using a little water on the bottom of the leaves to stick them together. Let the widest part of each leaf protrude slightly from the edge of the crust. At least 20 minutes before you're ready to bake the crust, position a rack in the middle of the oven and heat the oven to 350*F. Cover the crust with foil, gently folding the foil completely over the leaf edge. Cover the bottom with a generous amount of pie weights (I use pennies, but raw rice or dried beans are fine). Bake until the crust is pale and no longer looks wet and the sides are golden, 30 to 35 minutes. Remove the foil and weights and prick the crust very lightly with a fork (but don't pierce through it). Bake until the crust is golden all over, another 5 to 10 minutes.

Make a foil ring for the rim. In a large bowl, whisk the eggs, egg yolk, and brown sugar. Add the salt and spices and mix well. Add the corn syrup and pumpkin and whisk until smooth. Stir in the cream. Pour the mixture into the pie shell and carefully set the foil ring on top. Handle the pie plate gently when you put it in (and take it out of) the oven; the leafy rim is fragile. Bake until the custard is risen around the edges and is still jiggly (but no longer wavy) in the center, 40 to 50 minutes. The custard will set up more as it cools.
Bake the eight reserved small leaves until golden, 8 to 10 minutes. Let cool and set aside. Let the pie cool to room temperature and then chill for at least 2 hours. To serve, set the eight reserved leaves on the surface of the pie in a starburst. Refresh the pie in a 375*F oven for a few minutes to take the chill off the crust. And you are done!



#6 Apple Tree Pie

#6 Apple Tree Pie

Isn't this exceptionally beautiful? You can't have leaves or apples without trees, and this recipe makes clever use of top-crust cut-outs to create one on their apple pie. This is brilliant and tastes incredibly fine. try out this crust and we bet you'd want to thank us for sharing this with you. To make this...

While my oven preheated to 425 degrees (F), I started the pastry by combining the flour, icing sugar and salt in a large mixing bowl. I cut in the shortening and butter using a hand pastry blender until the mixture looked like coarse crumbs. In a small bowl, I lightly beat the egg with the vinegar and cold water, and added the liquid to the large bowl, stirring with a fork to bring the dough together. I divided the dough into two balls, rolling one out on a floured surface and transferring to a pie plate, tucking the edges under. I popped the other ball in the fridge while I prepared the filling.
I put the apples in a large mixing bowl. I combined the sugar, flour and cinnamon in a small bowl and poured the mixture over the apples, tossing to coat. Then I poured the filling into my pie shell.

The ball of dough from the fridge was rolled out next. Before transferring to my pie, I cut out the shape of a tree with branches. Once the pie top was in place, I trimmed the excess pastry with a knife and crimped the edges using my thumb and index finger. Next, I mixed the trimmed pastry with various food colourings and used my thumb and index finger to form flat diamonds. I placed my diamonds on the pie and used a knife to press in the leaf details.
To finish, I brushed the pie top with a little whole milk and sprinkled it with sugar. My pie baked in the oven at 425 degrees (F) for 10 minutes, then I lowered the heat to 350 degrees (F) and baked it for another 50 minutes until the filling bubbled.
And Enjoy!!!

#5 Bella's Banquet

#5 Bella's Banquet

This design is very very tempting. All you have to do is that Preheat Oven to 350 Degrees
With cookie cutter, using two of the pie crusts cut out leaf shape. Using small knife indent leaf veins into each leaf cut out. Set aside.
In pie pan, grease bottom and sides with cooking spray or butter. Place last pie crust on bottom and form decorative edge. Mix all ingredients together with apples, and pour into pie shell. Arrange Leaves on the top of the apples going around, over lapping. Starting at the bottom and working your way up, until the whole top of pie is covered.

Bake in preheated oven for 30- 40 Minutes. Let cool and serve. Enjoy!

#4 Calligraphy Pie Crust

#4 Calligraphy Pie Crust

This one is exclusively for your loved one. Secretly, all of us want something like this. Its name notwithstanding, fall is about so much more than leaves, so if the previous ideas leave you cold, try this Calligraphy Pie Crust. If you can write messages on cake, after all, why not pie?! Can't you just see this one on your Thanksgiving table with "Thanks" or "Grateful" written on it- or even at a Halloween party, with "Boo!" instead? To make this

step-1 Type up the word of your choosing, print it out and carefully cut around all the nooks and crannies.
step-2 Lay your calligraphy template on top of your rolled out pie dough and, using a sharp knife, carefully cut around it.
step-3 Transfer your masterpiece onto your pie and bake as directed.
step-4 Feel fancy and super accomplished.

#3 Miniature Pies

#3 Miniature Pies

Who wouldn't love this one? One of the easiest but best ways to make pie more exciting? Shrink it down! This is a perfectly tried and tested method. To make this, check out the video below. Enjoy:)

#2 Lattice Work

#2 Lattice Work

This is a classic classic crust. Someone rightly said, 'When in doubt, go classic'. When you imagine a pie cooling on the windowsill on a crisp fall day, this lattice-work kind is the one we all picture.

To make this you need to start out with a blind baked bottom crust. The edges on that crust can be scalloped or just left gently pressed down, after rolling under, to give a flat edge for the lattice strips to attach. I made a flat edge for my pie then pressed it with the tines of a fork to give it a little texture.
While the crust is cooling, make your filling then roll out the top dough between two sheets of waxed paper, just like you would for a double crust pie. Make sure to roll it out in a circle large enough to cover the top of your pie. Usually lattice crusts are rolled a little thicker than your normal top pie crust.
Remove one side of the waxed paper then lay the paper back on the dough. Flip it over and remove the other side of the waxed paper. You do this to make sure the dough doesn't stick to the bottom waxed paper and tear your strips when you go to remove them.
Now you can cut out your strips of dough. The width of lattice strips is usually between 1/2" and 3/4", although I have seen some with very thick strips. It really just depends on the look you want for your pie. You can use a toothpick and a ruler to measure and mark your dough, then use a pastry wheel to cut out the strips or you can do it my way. I use a tool, from my cake decorating supplies, called a ribbon cutter. The thing I love about this tool is that you can adjust it to the width you want and switch out the cutting wheels to either straight or wavy then just roll it along your crust, no need for measuring anything. I start with one strip then, for the second strip, I place one of the wheels in the cut edge of the first strip and use this as my guide for cutting the next strip.
Now you can fill your pie and start attaching the strips. Begin by placing a strip in the middle of the pie then spacing two more strips evenly on each side of that center strip and continuing until the whole pie is covered with strips in one direction.
Fold back every other strip in half so that it lays on top of itself. Be careful when doing this not to tear the strips or let the tops of them fall into the filling.
Take another strip and lay it in the center of the pie, going the opposite direction of the previous strips. It should cover the strips that are laying flat on the pie. Now unfold the folded strips and lay them back down over the strip you just added.
For the next strip you are going to do the same thing except this time you will pull back the opposite strips that you pulled back last time.
Lay down another strip, evenly spaced and on the side of the first strip, then lay the folded strips back down again.
Continue doing this until you have completed one side then do the same for the other side.Use some kitchen shears and trim the strips so that they line up evenly with the edge of the bottom crust.
With a pastry brush, brush some beaten egg or egg glaze on to the bottom crust and gently press the edges of the strips against the crust to adhere them. Egg glaze is made by mixing one egg yolk with 1-2 tablespoons of heavy whipping cream. I will usually use the glaze to attach the strips if I am planning on glazing the top of the pie afterward. If I'm not going to glaze the pie then I will just beat an egg and use that for my "glue." And you are done

#1 Cinnamon Roll Pie Crust

#1 Cinnamon Roll Pie Crust

this one is my personal favorite and so i recommend this to everyone. This crust is like a bunch of cinnamon rolls banded together to make our pies better than ever. Now how amazing is that. To make this one...

1. On a lightly floured surface, roll out the pie crust a few times to even it out to about 1/2-inch thickness.
2. In a small bowl, mix the butter with the sugar, cinnamon and vanilla extract to combine. Spoon the mixture into the center of the crust. Use a spatula to spread it evenly over the entire crust.
3. Starting with the side closest to you, roll the crust into a tight spiral. Cut the finished spiral into 1/2-inch-thick pieces.
4. On a lightly floured surface, use a rolling pin to roll each piece into a 1/4-inch-thick round. Place the pieces in a pie plate, overlapping them slightly and pressing to seal. (If the pieces aren't sticking together well, use a little water to help "glue" them.)
5. Continue placing rounds of dough in the pie plate until the entire plate is full; trim any excess hanging over the edge. Use the tines of a fork to press indentations all around the edge. Chill the crust well before filling and baking, and bake according to your preferred pie recipe.





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