For extra flair (and potential Instagram fame), live on the edge. Use molds to press out designs to loop around your crust (as on pies 1, 2, and 3), or stamp cutters to fashion leaves and flowers (4). One caveat: Though pâte brisée is our favorite pie dough, it’s too puffy for intricate patterns. For a finer consistency, make a separate batch, using the same ingredients but pulsed longer; for the recipe, go to martha stewart.com/decorativepatebrisee. THE DETAILS: Wilton 6- Cavity Silicone Pie Crust mold, $ 8, wilton.com. Yunko Cake Leaves Baking piecrust cutters, $ 9 for a set of 4, amazon.com.