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.

Leaf Trim: 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 out remaining pastry to 1/8-in. thickness. Cut out leaf shapes using cookie cutters. With a sharp knife, score pastry to create leaf veins. Brush bottom of each leaf with water. Place leaves around the edge of crust; press lightly to secure. Cover with foil to protect edges from overbrowning. --Taste of Home Test Kitchen

Banana-Berry Pie Recipe from Taste of Home

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French Silk Pie Recipe

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.

Rope Edge: 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. Make a fist with one hand and press you thumb at an angle into the pastry. Pinch some of the pastry between your thumb and index finger. Repeat at about 1/2-in. intervals around the crust. For a looser-looking rope, position your thumb at a wider angle and repeat at 1-in. intervals. --Taste of Home Test Kitc...

strawberries, sugar, cream cheese, and pie dough!

Coconut Banana Cream Pie

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.

Pastry decor

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!

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pie crust

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