Braided Edge: For a single-crust pie. Make enough pastry for a double crust. Line a 9-in. pie plate with the bottom pastry and trim pastry even with edge of pie plate. Roll remaining pastry into a 10-in. x 8-in. rectangle. With a sharp knife, cut twelve 1/4-in.-wide strips; gently braid three strips. Brush edge of crust with water; place braid on edge and press lightly to secure. Repeat with remaining strips, attaching additional braids until entire edge is covered. --Taste of Home Test Kitc...

Braided Edge Make a braided edge by cutting 12-inch-long, 1/4-inch-thick strips of dough and braiding them together. Brush the edge of the crust or the bottom of the braids with water; secure. Trim braids equal to circumference.

How to Make 7 Special Edges on a Piecrust ~ A pretty edge puts the ideal finishing touch on your favorite pie recipe. Here they show you how to do 7 different edgings, with recipe recommendations for each one.

Banana-Berry Pie Recipe from Taste of Home

6 decorative pie edge techniques

HOW TO MAKE PIE CRUST

How are your pie crust making skills? This is a must have recipe along with some great tips for getting your pastry to turn out perfectly every time.

French Silk Pie Recipe

How to dress up your pie crusts.

Delicious Homemade Pie Pastry in under one 1 minute! Then you're ready to roll your pie crust!

Ruffle Edge Pie Crust: Used for a single- or double-crust pie. Trim pastry 1/2-in. beyond edge of pie plate (1 in. for a double-crust pie). Turn the overhanging pastry under to form the rolled edge. Position your thumb and index finger about 1 in. apart on the edge of the crust, pointing out. Position the index finger on your other hand between the two fingers and gently push the pastry toward the center in an upward direction. Continue around the edge. --Taste of Home Test Kitchen

Cut Scalloped Edge: Use for a single-crust pie. Line a 9-in. pie plate with the bottom pastry and trim pastry even with edge of pie plate. Hold a teaspoon or tablespoon upside down and roll the tip of the spoon around the edge of the pastry, cutting it. Remove and discard the cut pieces to create a scalloped look. --Taste of Home Test Kitchen

Rope Edge

Apple-Cinnamon Mini Pies Recipe from Taste of Home -- shared by Kandy Bingham of Green River, Wyoming

differences between, cake flour, pastry flour, all-purpose, and bread flour.

New cute crust idea! I have this thing about mundane crust, crust is like the wrapping on the gift and ya'll know how I am about wrapping!! Lol How cute is this pie!! Love the polka dots!

Genius!!! No-mess frosting bag: Roll up frosting in a sheet of plastic wrap like a tube. Insert into pastry bag with one end of the "tube" sticking through the coupler. Cut off the excess plastic, put on your piping tip and squeeze the bag like normal. You can reuse your bags over and over and throw out the messy plastic wrap when you're done. No more buying expensive pastry bags and no more cleaning couplers!