HOW TO COLOR PIE CRUST RECIPES

Steps:

• INSTRUCTIONS FOR THE SPRING TIME FLOWER PIE: Make your pie and put top crust on... then place it in the fridge while you make the decorations.
• Using left over dough scraps from your pie -- separate into 4 lumps. Add a few drops of food coloring to each lump and thoroughly combine -- May need to add a little more flour to regain dough consistency (still need to not overwork -- the longer it is "worked" the more it needs to rest in the fridge or freezer)
• Wrap all 4 lumps in plastic wrap and place in the freezer for 10 minutes -- then move to fridge and pull out individual colors as needed.
• Pulling out one color at a time, roll out crusts (flour the bottom rolling surface, cover the top with plastic wrap and roll gently -- this prevents white flour from changing the color of the dough on top and it won't stick to your rolling pin)
• Using cookie cutters, stencils, or free-hand with a knife -- cut out individual flower petals, centers, and leaves (see photo)(They don't have to be perfect!!)
• Cut slim "flower stems" into top crust of pie for venting and decorating
• Arrange flowers and leaves around the stem openings on the top pie crust. A drop of water on each piece should make them stick. If necessary, a tiny drop on the crust may help, too.
• After they are on the pie, using the back of a knife (the dull edge), score the petals and leaves for added depth (see photo)
• Refrigerate pie for 30 minutes if necessary
• Bake as usual.
• For full directions with pictures see: http://www.familyfeedbag.com/2011/04/springtime-apple-pie.html

Steps:

• Make cut outs from left over dough scraps. (roll them out, cut them with the plunger cookie cutter to get 3-D effect -- or can use any cookie cutter or stencil or free hand shapes which you then engrave with the back of a knife -- the dull edge.)
• Break the yolk which you have placed in the middle of your plate, and mix a little of the colors into the yolk like an artist’s palette.
• Brush one or more colors onto the raw dough leaves. Chill to firm them up a little. This will make it easier to press them onto the rim of the pie crust without losing the detail.
• Flatten the rim of the pie crust and moisten it with water (wide brush is easiest). Press the leaves onto the shell rim. Fill shell with pie filling and bake according to recipe.
• ALTERNATIVE: For a crimped edge shell (no top crust) without additional decoration Martha says she’ll bake individual leaves separately and place them on top of the baked pie or set one or two on the individual servings -- or on the scoop of ice cream or on top of a dollop of whipped cream.
• To make baked shapes -- place on cookie sheet and bake 350 for 10-15 minutes -- until done. Then place on pie, or on individual servings, as desired.