Petra Cox: I am Petra Cox with Moms Apple Pie bakery in Occoquan, Virginia and today I
am going to show you how to make some decorative crust and decorative crust
cutouts for a pumpkin pie or any sort of chess or custard pie that you might want
to make. So I have some butter crust pie dough right here. That Ill roll out on a
floured surface using a nonstick roller and if something comes up you can just
sort of press it back in, you’re not done rolling yet.
Since I am going to use this in long sort of long rope type things, I am going to
roll it out longer instead of in a rounder or square shape. And flipping it over just
ensures that it doesn’t stick to the surface. Alright so from my strip up dough, I
am going to cut a strip down, this is no more than half an inch strip and its rolled
about a quarter of an inch deep.
I am going to gently take that away from the other part. I am get to make another
strip cut of the same width and these little strips, I am going to us to wrap around
each other and this we can us to put around the edge of our pie crust. So, since
they are so thin, you’ll find that they will sort of break a little bit you can just kind
of patch them back together, it’ll all look fine when its done baking.
So, I crisscrossed the strips of dough so that I could flip them over without
damaging them too much. And then I am just going to alternate the strips sort of
like you’re breading with two pieces. And this probably will be quite a long
enough, and Ill show you how we could add more to make it longer. Were just
going to press this gently in to the bottom crust that we have already made.
Trying to cut one other strip and cut that in half since that probably what I would
need and do the same thing alternate and sort of twist these over each other. And I
am just going to work this gently since our dough is at room temperature, nice
workable temperature. Gently pressing this together, so then you have a nice sort
of breaded crust that you gently press in to the bottom crust and when you fill up
your pumpkin pie, you can fill it only to the edge of the original bottom crust.
So that it doesn’t leak out if there are any edges that haven’t been pressed together
and for some cut outs, well add a little lump of dough and with this small knife
you can cut any shape you want to, can you use cookie cutters too, that’s a quick
and easy way to do it but if you have a design and you don’t have a design in
mind, you need to have a cookie cutter, you can cut anything you want. So, going
to cut a little leaf pattern and so that they don’t have the sharp edges on the top,
I’m going to sort of round that out.
And you can make indentations for the veins and this can be laid over the top of
the filling of a pecan pie or pumpkin pie or any sort of custard pie. And just so
that has a nice sheen on it, were going to mix together a little egg wash which is
an egg and about and a table spoon or two sugar. And either brush it on or sort of
gently dip that in egg wash, that will make your cutout nice and shiny when you
put it on your pumpkin pie to bake.
So that is how we make a decorative edge and a decorative cut out for a pumpkin
pie or any sort of custard or pecan pie and now were going to go ahead and make
the pumpkin pie filling for a pumpkin pie.
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