These look way more complex than they really are.
Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Mariana Velasquezin the top crust, so I thought a playful mix of cut-out shapes would be even more fun. This technique works for any double-crust pie.
Start by rolling out one disc of dough on a lightly floured surface into a 13-inch round to make the top crust. Invert pie pan and press very lightly into the top crust to create a faint circle indentation so you can see how large of a surface area you'll be decorating. Remove pie pan and transfer the dough to a large cutting board or rimless cookie sheet and chill at least 15 minutes. Roll out the second disc of dough into a 13-inch round to make the bottom crust, fit into the pie plate, and trim . Transfer the pie plate to the refrigerator to chill.Pull the top crust out of the fridge and, working within about a 1-inch border of your circle indentation, useto cut shapes out of the top crust . If the dough feels warm and very flexible, return it to the fridge for another 15 minutes. Otherwise, remove the pie plate from refrigerator and fill it according to your recipe's instructions. Roll top crust around your rolling pin, center it over the pie, and unfurl. Trim the overhang to 1/2 inch. Fold the rim of the top crust under the bottom crust and press down to seal. Crimp the rim as desired and brush the top crust all over with egg wash. Decorate the edge of the rim with the cut-out shapes if you like and brush them with egg wash, too. Chill the unbaked pie for 30 minutes to set the design, bake according to recipe instructions, and then get ready to rake in all the compliments you're due.
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