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Making the Pie Crust: Make your pie crust first. Sift the flour and salt into a bowl. With a pie cutter, cut in the shortening until the particles are pea sized. Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork. Don't over mix or the crust will be tough. Press into a ball.

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Make the pie crust. Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.

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In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.

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Use a piping bag to decorate the pie with the meringue, then use a kitchen torch to toast the meringue until the edges are golden brown. Final Thoughts. There you have it! A brief guide that shows you how to decorate pumpkin pie in 7 amazing methods.

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Make the filling. Put the canned pumpkin, condensed milk, softened butter, eggs, and spices into a large mixing bowl. Using a whisk or an electric mixer, beat until the ingredients are well combined and the mixture looks smooth. Bake. Pour the filling into the prepared pie crust and bake for 50 to 60 minutes.

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Cut shapes out of dough using mini leaf and pumpkin cookie cutters. Place cut out leaves and pumpkin on a cookie sheet lined with parchment paper. Beat together 1 egg and 1 TB water and brush on top of the dough. Bake for about 10 minutes at 400 degrees or until light brown. Cool completely, remove from cookie sheet and place in middle of the pie.

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When it comes to decorating a pumpkin pie, the key is to start with a delicious and well-made pie. Once you have your pie ready, you can start thinking about how you want to decorate it. One simple and easy way to add some flair to your pie is to use whipped cream. You can pipe the whipped cream around the edges of the pie, or create fun.

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Preheat your oven according to your pumpkin pie recipe's instructions. While the oven is preheating, arrange the pie crust leaves on top of the unbaked pumpkin pie [ 1] in a decorative pattern. Press down lightly on the edges of the leaves to adhere them to the pie crust. Ensure the leaves are evenly spaced and cover as much of the pie as.

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Set aside. In a larger bowl, beat the eggs. Then, add in the pumpkin puree and vanilla extract and mix together. Then, add in the sugar and spice mixture and mix until combined. Lastly, slowly mix in the evaporated milk until combined. Preheat the oven to 425 degrees F. and lightly grease your pie plate, set aside.

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5. Add a layer of toasted marshmallow fluff. Make or purchase marshmallow fluff and add it to your pie after it is baked. Use a spatula to create peaks and swirls of fluff. Set the oven to 450 °F (232 °C) and toast for 5 minutes or until the topping turns golden brown. [6] 6. Create designs with melted chocolate chips.

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Place the cut-outs on a lined baking sheet and chill in the refrigerator for about 15 minutes. Meanwhile, preheat the oven to 400F. Mix together the egg and milk to create a wash and brush over the chilled cut-outs. Bake for about 15 minutes or until golden brown. Place the leaves on top of a cooled pie.

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How to make this easy pumpkin pie recipe. In a large bowl, whisk together the sugar, eggs, pumpkin and vanilla. Whisk in all of the spices, then stir in evaporated milk until everything is combined. Pour into a prepared, unbaked pie crust, and bake at 425 degrees F for 15 minutes. Then reduce the heat to 350 degrees F and continue baking for 40.

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Use black food coloring to make the pupil or use a mini chocolate chip. Refrigerate pie crust turkey for 30 minutes. Meanwhile, Preheat the oven to 400 degrees. Bake for 10-12 minutes until golden brown. The turkey feathers will brown first, but make sure the turkey's body gets baked all the way through.

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To make pastry leaves, preheat the oven to 350°F. Roll the pie crust out and use your fall-shaped small cutters to punch out shapes just like you were making cookies. Place on a parchment-lined cookie sheet. Brush with egg wash and sprinkle with a little sugar, if desired.

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Cut out leaves with cookie cutters or a paring knife. Place the cut-outs on a lined baking sheet and chill in the refrigerator for about 15 minutes. Meanwhile, preheat the oven to 400F. Mix together the egg and milk to create a wash and brush over the chilled cut-outs. Bake for about 15 minutes or until golden brown.

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To decorate pumpkin pie, beat white egg with granulated sugar, using an electric mixer fitted with wire whisk, until firm peaks. Add icing (powdered) sugar and gently combine with a rubber spatula. Spoon the meringue on top of the pie, swirl it as you spread, and burn the meringue with a blow torch.