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Rope-Edge Piecrust The rope edge is a variation of the traditional fluted edge and gives a down-home, country-style look to any double-crust fruit pie. To make a rope edge: Crimp around edge of pastry by pinching it. When pinching, push forward on a slant with a bent finger and pull back with your thumb.
Doily cookies.( Thicker the doily the better ) Use your favorite roll out cookie recipe and with the doily , thick side down, roll onto dough for a design. Cut around outside of design to put on cookie sheet. simple, beautiful,brilliant. must try