Cus­tom Rims

Martha Stewart Living - - Everyday Food -

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.

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