Because you can do better than a bit of crimping …
Pies, in whatever form, are a joy to behold. Whether it's a humble Ginsters or the lofty heights of a Charlie Bigham steak and ale jobby, one thing is clear: when the mood strikes, only pie will do.
There’s something uniquely satisfying about baking your own pie, especially when you take a few extra minutes to make it look really beautiful. You’re better than crimping, so here are four gorgeous and totally easy ways to top your homemade pies.
The one for the flower child in your life
This one looks complicated, but actually couldn't be easier. After you've blind-baked your pastry case and added your chosen filling, simply cut out pastry flowers using cookie cutters of various sizes and scatter them all over your filling.
Fruity fillings work well with this topper because the juices bubble up and caramelise the pastry flowers, making them crisp and chewy. Yum.
The queen of hearts
For this topper, we rolled out our pasty into a rectangle slightly larger than the pie case and cut out hearts in random places using a cookie cutter (although a knife would do). We then placed the rectangle over an egg-washed pie case and cut off the excess with a sharp kitchen knife. We used the excess hearts to make a border, because we're love bugs and that.
The festive one
We love this on a pumpkin pie or a cheeky treacle tart. When the pie is nearly cooked, take it out of the oven and allow it to cool completely.
In the meantime, cut various sized holly leaves out of a sheet of ready-rolled pastry and gently score veins into them using the back of a knife. Using a dab of egg wash, secure the leaves on to the cooled tart with small balls of pastry to make berries. When you're just about ready to serve, cook the pie in a hot oven for another 10 minutes or until the holly turns golden brown.
The star-spangled one
Like the hearts topper, we cut ready-rolled pastry into a rectangle slightly larger than the pie dish. Using three star-shaped cookie cutters (each smaller than the next) we cut three shapes into the centre of the pastry, discarding the central and the outermost star shape. We carefully placed the pastry on the pie crust, cutting off the excess with a sharp knife, and placed the remaining star outline in the centre. With the excess pastry, we bordered the edges with smaller stars and a dab of egg wash.
This is the pie that Ziggy Stardust would make, which is as good an indication as any that you should be giving it a go yourself.
Liked this? Then read these:
- How to make: perfect brownies
- It's cold again! These quick breakfasts will help you get out of bed
- Personalised jars of Nutella are back and you can order them online
And for more fun foodie stuff direct to your inbox, sign up to our weekly newsletter