Make your pies the talk of the Thanksgiving dessert table. These creative crust designs only look complicated, but putting a personal stamp on store-bought pie crust is easy as, well … pie! All it takes is ready-made dough and a little creativity with your favorite Pampered Chef® tool.
To create this braided beauty, brush the rim of a pie shell with beaten egg or water. Lay a second pie crust onto the Pastry Mat, rolling out to a 12" circle. Fold the mat over the crust to create a straight edge to cut three ¼"- wide strips using the flat wheel on the Pastry Cutter. Braid strips together then attach the finished braid to the moistened rim. Brush with beaten egg to enhance the detail.
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