You may think these pie topping cutouts are fancy, but if you can press out shapes with cookie cutters and use a paint brush, you can make this pie topping, which looks far more impressive than the skills needed to make it. If you can, use gel food color for the most vivid hues on your cutouts. This pie topping technique uses this All-Butter Pie Crust recipe.
The cutouts need to be baked and completely cooled before use.
From cookbook author and recipe developer Erin Jeanne McDowell.
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Ingredients
measuring cupServings: 8 (makes enough for one 9-inch pie crust)
Directions
Step 1
Line a large, rimmed baking sheet with parchment paper. Lightly flour a work surface and roll out the dough to about 1/4-inch thick. Using a small cookie cutter or pie stamp, cut as many cutouts out of the dough as you can. Transfer the cutouts to the prepared baking sheet, cover loosely with plastic wrap and refrigerate for 15 to 30 minutes. (You can use the scraps to re-roll up to 2 additional times to get more cutouts.)
Step 2
While the dough chills, position a baking rack in the center of the oven and preheat to 400 degrees.
Step 3
In a small bowl, combine a few drops of the food coloring (if you're using gel, you only need about 1/8 teaspoon) and 1 to 2 teaspoons of vodka and, using a small craft paintbrush, mix to combine. Repeat as desired if you're aiming for multiple colors.
Step 4
Remove the dough from the refrigerator and uncover. Using the brush, apply the "paint" to the surface of the pie dough.
Step 5
Transfer to the oven and bake for 10 to 20 minutes, or until the dough appears golden brown on the base (use a small offset spatula to gently lift the dough to check the bottom); the timing will depend on the size of your cutouts. Transfer to a wire rack and let cool completely.
Step 6
The cutouts can be used to decorate the top of a cooled pie as desired — or placed on a warm pie just from the oven (in this case, they tend to "stick" to the filling a bit better, which can allow for easier slicing).
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Nutritional Facts
Per serving (using approximately 3/4 the dough)
Calories
128
Fat
8 g
Saturated Fat
5 g
Carbohydrates
11 g
Sodium
56 mg
Cholesterol
23 mg
Protein
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and recipe developer Erin Jeanne McDowell.
Tested by G. Daniela Galarza.
Published November 17, 2020
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