I love playing with pie crust designs. From a classic lattice to cutout shapes there are so many designs to play with. I also love pie crust – it is the best part of pie! This rose crust technique requires a LOT of crust. In fact you need two crust portions just to make the roses. It is a little time consuming but gorgeous. Instead of a typical recipe I wanted to share with you the technique I created to make this. I want to wish all of you a fun, happy Thanksgiving filled with friends, family and delicious food!
- You will need 3 rounds store bought or homemade crust (one for the bottom and two for the roses). Using a 1.5-2 inch round cookie cutter, cut circles in two of the pie crusts, leaving as little space in between them as possible.
- Lay five circles in a line with a small amount of overlap. Using an egg wash (one egg mixed with 2 Tbsp. water), use your fingertip to put just a drop of egg wash at each place the circles touch to help bind them together.
- Roll them together to form a tube and cut in half to create two roses. Set them aside until you are finished making the roses.
- Starting at the top of the pie filling, gently place the roses in bunches until the entire pie plate is filled.
- Bake the pie according to your recipe, except turn the oven 15 degrees lower than it calls for. Bake an additional 20-25 minutes to ensure the top crust is thoroughly cooked.
Oh, and just a little tip. Make sure you put you pie plate on a sheet tray lined with foil or parchment paper. As you can see, I forgot to line my pan. The pan is now in the garbage after spending 40 minutes trying to pry the pie plate off of it. Oops!