I Wanna Bake

Tag: Pie

  • How to Make Pie Crust Roses

    How to Make Pie Crust Roses


    Today, I bring you part two in my pie crust embellishment series.  This one is probably my personal favorite: roses!  These look really impressive, but as was the case with leaf borders, they’re deceptively easy to make.

    Seriously, all this takes is 5 circles cut out of a pie crust, a few drops of water, two cuts, and a little finessing. You can use the roses on their own, or you can add some leaves, vines, and/or different-sized roses to add an extra level of fanciness. I’ve also tried using colored sugar to make my roses red and my leaves green with some success.

    Once again, I’ll urge you to use homemade pie crust for this, but if you’re pressed for time or just don’t feel like dealing with it, you can use store-bought pie crust just fine. You might need an extra roll if you’re making a full arrangement with leaves and vines like I did, but you might be able to get by with just one if you’re careful with your scraps.

    For Pie Crust Roses You will need the following ingredients/supplies:

    • ½ recipe sweet pie crust or 1 roll store-bought pie crust (you will need more for the bottom crust)
    • heavy cream (optional)
    • decorating or colored sugar (optional)
    • circular cookie cutter or drinking glass
    • sharp knife
    • waxed or parchment paper

    Line a cookie sheet or large plate with waxed paper and set it aside.

    On a lightly-floured surface, roll out your pie crust until it’s about ⅛”-¼” thick.

    Cut 5 circles of crust for each two roses you will need (I like to use 4 or 5 roses, so 10-15 circles). Dust off as much flour as possible. You can use any excess dough to make leaves and vines.

    Dip your finger in some water and wet the top of one circle of dough.

    Place another circle on top of the wet part and gently press it down, overlapping approximately ⅓ of the first circle.

    Repeat the process with the remaining three dough circles until you have a chain 5 circles long.

    Starting from the end closest to you, roll the dough circles up into a tube. When you reach the end of the roll, wet the end of the last dough circle before pressing it against the roll to seal it.

    Using a sharp knife, slice off one end of the roll a little bit off-center. The piece you cut off should be a bit more than a third of the width of the entire roll.

    Repeat on the other side of the roll. Stand your two pieces up on their cut ends and gently flare the petals.

    Carefully transfer your roses to the lined cookie sheet and refrigerate them for at least half an hour before use.

    Meanwhile, gather together any remaining crust scraps and mush them together. Roll the ball into a rope about as thick as a pencil. The rope will likely break as you go, but that’s ok. You can either pinch the pieces back together or use them separately for different branches of vine.

    Refrigerate your vine pieces long enough to prevent them from stretching and tearing too much when you place them.

    When you’re ready to assemble your pie, take everything out of the fridge. First, arrange your vines as you like.

    If you are adding a leaf border, add it on now so that you can adjust your vine as needed.

    Now place your roses. I like to put them at the ends of the vines, but really, it’ll look nice as long wherever you place them.

    Finally, add in some extra leaves to fill out your design and cover more of the pie filling (here are a few different examples).

    Put the pie back in the fridge while your oven preheats. This will help maintain the shapes of your crust pieces. If they’re too warm, they will melt and burn.

    Mini Rose Crust Pie

    When your oven gets up to temperature, take the pie out again and brush the top crust with heavy cream.  Adjust the pieces as needed, as they will inevitably shift during this part.  Sprinkle with decorating sugar if you want a little sparkle and crunch (or used colored sugar if you want to try something different).

    Bake the pie as directed, checking after 30 minutes to make sure the roses and leaves aren’t browning too quickly. If they are, cover the browning parts of the crust with foil for the remainder of the baking time.

    That’s all there is to it. Now go forth and decorate some pies!

    Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Share this:

    How to Make Pie Crust Roses

    How to Make Pie Crust Roses

    A step-by-step tutorial for making beautiful rolled pie crust roses that look impressive but only take 5 circles of dough and a few minutes to make. Perfect for dressing up any two-crust pie
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Total Time 50 minutes
    Servings: 6
    Course: Basics, Tips and Techniques
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    • ½ recipe sweet pie crust or 1 roll store-bought pie crust
    • heavy cream for brushing (optional)
    • decorating sugar or colored sugar (optional)

    Method
     

    Make the Roses
    1. Line a cookie sheet or large plate with waxed or parchment paper and set aside
    2. On a lightly floured surface, roll out the pie crust to about ⅛ to ¼ inch thick. Cut 5 circles of dough for every 2 roses you need — plan on 4 or 5 roses total so cut 10–15 circles. Dust off as much excess flour as possible. Save any scraps for leaves and vines
    3. Dip a finger in water and wet the top of one circle of dough. Place a second circle on top overlapping approximately one third of the first circle and press gently to adhere
    4. Continue wetting and overlapping until all 5 circles are connected in a chain
    5. Starting from the end closest to you, roll the chain of circles up tightly into a tube. When you reach the end, wet the last circle before pressing it against the roll to seal
    6. Using a sharp knife, slice off one end of the roll slightly off-center — the piece you cut off should be just over one third of the total width of the roll. Repeat on the other end. You will have two rose pieces
    7. Stand each piece up on its cut end and gently flare the petals outward with your fingers
    8. Carefully transfer the roses to the lined sheet and refrigerate for at least 30 minutes before using
    Make the Vines (Optional)
    1. Gather remaining crust scraps and press together into a ball. Roll into a rope about as thick as a pencil. It may break as you roll — pinch pieces back together or use them separately as different vine branches
    2. Refrigerate the vine pieces until firm enough to handle without stretching or tearing
    Assemble and Bake
    1. When ready to assemble the pie, remove all pieces from the fridge. Arrange the vines on top of the filled bottom crust first, then add any leaf border, then place the roses at the ends of the vines or wherever desired. Fill in gaps with extra leaves
    2. Return the pie to the fridge while the oven preheats — keeping everything cold helps the shapes hold during baking
    3. When the oven is ready, remove the pie and brush the top crust with heavy cream. Gently adjust any pieces that shifted. Sprinkle with decorating or colored sugar if desired
    4. Bake the pie according to your pie recipe directions. Check after 30 minutes — if the roses or leaves are browning too quickly, cover those areas loosely with foil for the remainder of the bake time

    Notes

    Keep all crust pieces cold at every stage — warm dough will lose its shape, melt together, and burn during baking. Refrigerate roses, vines, and leaves before placing on the pie and again after assembly while the oven preheats. Colored sugar can be used to make roses red and leaves green for a more realistic look. You may need an extra roll of store-bought crust if making a full arrangement with roses, vines, and leaves
  • Turn Your Pies Into Works of Art with These Easy Floral Crust Tutorials

    Turn Your Pies Into Works of Art with These Easy Floral Crust Tutorials

    Happy Pi Day! In honor of one of my favorite nerd holidays (and my two-year wedding anniversary), I’m wrangling together my three decorative pie crust tutorials in one post for easy access.

    The tutorials below work great for any two-crust pie.  All of these decorations will turn out just fine with store-bought pie crust, but here’s my favorite sweet pie crust recipe if you’d like to step it up a bit.  For savory pie, try this recipe.  If you need a pie recipe, I’ve got you covered.  Without further ado, let’s make some pie!

    Add a Leaf Border

    A leaf border is a simple way to dress up the edge of your pie crust and hide any ugly, ragged edges of your bottom crust.  You can make your leaves using a leaf-shaped cookie cutter, or you can get creative with a circle-shaped cutter, a glass, or any round object and a knife.  See the full tutorial right here.

    Make a Vine of Roses

    Want to know a secret?  The gorgeous pie crust you see above was beyond easy to make.  If you can roll out and cut circles out of a pie crust, you can do this.  Follow along using this tutorial and impress everyone with your next-level top crust skills.

    Make a Poinsettia

    Looking for a way to wow everyone at your next holiday party?  Add an edible poinsettia to the top of your pie, and your mission will be accomplished.  Check out this tutorial to find out how it’s done.

    Share this:

  • Strawberry Pie

    Strawberry Pie

    Easy Recipe of Strawberry Pie – Make Strawberry Pie At Home -Pro Tips

    You might recall that my husband and I created a chocolate strawberry pie many moons ago that we ended up serving at our wedding (among others).  Sadly, Josh had to make some drastic dietary changes about a year or so ago, one of which involves strictly limiting the amount of chocolate he consumes.  Rather than swearing off our strawberry pie altogether, I decided this called for a new recipe.  This one’s almost nothing like the old one, but it is equally delicious.

    At it’s core, this pie is essentially a banana cream pie that had a major strawberry makeover.  There are three layers of sliced strawberries, an impressive (and easy to make) flower decoration made out of strawberry slices on top, and even the custard is strawberry-flavored.  Between the pie itself and my habit of snacking on my ingredients while baking, I went through about two pounds of fresh strawberries and one package of freeze-dried strawberries making this.  You might be able to get away with one pound if you make your layers sparser and are less fussy with the sizes of your decorative pieces, but I’d recommend having an extra pound on hand just in case.  After all, if you’re making this pie, chances are you like strawberries.

    I based the recipe on the banana cream pie recipe in Joy of Cooking.  To get from banana cream to strawberry, I added ground up, freeze-dried strawberries to the vanilla custard, used strawberry slices instead of banana slices (obviously), and opted to cover the top with strawberries instead of the usual whipped cream.  You could add a whipped cream layer if you were so-inclined, but I felt the pie was just right without it.  If you do try it with whipped cream, I’d recommend cutting the tops off some strawberries and standing them up in the whipped cream on their cut ends around the edge of the pie.

    For Strawberry Pie You will need the following ingredients:

    For the pie:

    • 1 graham cracker crust
    • 1½-2 lbs. fresh strawberries
    • ⅔ cup granulated sugar
    • ¼ cup cornstarch
    • ¼ tsp. salt
    • 2½ cups whole milk
    • 5 large egg yolks
    • 3 Tbsp. unsalted butter, cut into ½” cubes
    • 1½ tsp. vanilla extract
    • 1 package (1.2 oz.)

      freeze dried strawberries (I bought these ones at Trader Joe’s)

    For baking ambiance:

    This is probably going to come out of nowhere, but this week’s recommendation is Judas Priest.  They have absolutely nothing to do with strawberry pie, I’ve just been into them lately (and my cat’s theme song is “Breaking the Law” when she’s being bad, which is often of late).

    Let’s get baking!

    Step:1 First, prepare your crust, Turn off your oven and set the crust aside to cool completely.

    Step:2

    Next, grind your freeze-dried strawberries into a fine powder using a stand mixer.  You can sift it to remove any remaining large-ish pieces, or you can just leave them in.  They will re-hydrate when you add them into your custard, but they do make the texture a little weird because.  That said, once everything’s put together, you don’t really notice.  In summary, whichever approach you choose will work out fine.

    Step:3 Carefully separate your eggs .  Set the yolks aside for now and reserve the whites for something else (macarons, anyone?).  Cut your butter into cubes and set these aside as well.

    Step:4 In a medium saucepan, whisk together the sugar, cornstarch, and salt.

    Whisk in the milk until the dry ingredients are dissolved.

    Add the egg yolks and whisk the mixture well until there are no more yellow streaks.

    Step:5 Heat the mixture over medium heat and bring it juuuuuust to a boil, stirring frequently.  Once it starts to boil, remove the pan from the heat immediately (but leave the burner on).  Some clumps will have formed on the bottom, so whisk the custard well until it’s smooth again.

    Return the saucepan to the heat and bring it back to a boil.  Immediately turn the heat down to low to reduce it to a simmer and cook for 1 more minute, whisking constantly.

    Step:6 Remove the pan from the heat again and whisk in the butter, 2-3 cubes at a time, and the vanilla extract.

    Whisk in the strawberry powder until the custard is as smooth as possible.  As mentioned earlier, there may be some lumpy bits of strawberry as they rehydrate, but this is ok.

    Transfer the finished custard to a medium bowl and press a piece of plastic wrap directly onto the surface.  Put it in the fridge to chill until it’s completely cool.

    Step:7 When you’re ready to bring it all together, it’s time to slice up some strawberries.  Cut off and discard the tops and slice each strawberry into very thin slices (approximately ⅛”-1/16″ thick).  Separate out the best-looking slices and save them for the top of your pie.  This is optional, but will make your finished pie look at little prettier.

    Spread approximately a third of the custard evenly across the bottom of the crust.

    Arrange a single layer of strawberry slices on top.

    Step:8 Repeat the previous two steps twice each (custard-strawberries-custard-strawberries).

    You can just pile strawberry slices on top, or you can arrange them to look like a flower with fairly minimal effort.  To make the flower, first arrange a circle of the largest remaining strawberry slices around the outer edge of the pie to look like petals.  It helps to actually rotate the pie plate while you do this so that they don’t end up oddly tilted.

    Add another ring of strawberry slices to partially overlap with the outer layer.

    Step:9 Continue to add concentric circles of strawberry slices, using smaller slices as your circles get smaller.  When you get the the very middle, take two little edge slices and fold them in half.  Stick them, interlocked, right into the middle of the flower.

    That’s all there is to it!  Your custard should be pretty set from having chilled completely before assembly, but you can chill your pie for another hour just to be safe if you wish.  Refrigerate any leftovers for up to 3 days.

    Enjoy!

    Follow My Latest Blogs For Pro Tips Of Baking / Mastery In Baking / Easy Baking Tips

    Easy Recipe of Strawberry Pie – Make Strawberry Pie At Home -Pro Tips

    New and Improved Strawberry Pie

    A stunning strawberry cream pie with three layers of fresh strawberry slices, strawberry-flavored custard, and a beautiful flower decoration on top. Like a banana cream pie that had a major strawberry makeover
    Print Recipe Pin Recipe
    Prep Time 45 minutes
    Cook Time 15 minutes
    Total Time 2 hours
    Servings: 8
    Course: Dessert
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    For the Pie
    • 1 graham cracker crust, baked and cooled
    • 1½–2 lbs fresh strawberries
    • ⅔ cup granulated sugar
    • ¼ cup cornstarch
    • ¼ tsp salt
    • 2½ cups whole milk
    • 5 large egg yolks
    • 3 tbsp unsalted butter, cut into ½ inch cubes
    • 1½ tsp vanilla extract
    • 1 package (1.2 oz) freeze-dried strawberries

    Method
     

    Prepare
    1. Prepare and bake your graham cracker crust according to your recipe or package instructions. Turn off the oven and set the crust aside to cool completely
    2. Grind the freeze-dried strawberries into a fine powder using a blender, food processor, or stand mixer. Sift to remove larger pieces if desired, or leave them in — they will rehydrate in the custard and you won't notice them once the pie is assembled
    3. Carefully separate the eggs, setting the yolks aside. Reserve the whites for another use such as meringue or macarons. Cut the butter into ½ inch cubes and set aside
    Make the Strawberry Custard
    1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk until the dry ingredients are fully dissolved. Add the egg yolks and whisk well until no yellow streaks remain
    2. Heat over medium, stirring frequently, until the mixture just comes to a boil. Remove from heat immediately and whisk well to smooth out any clumps that have formed on the bottom
    3. Return to the heat and bring back to a boil. Immediately reduce to a simmer and cook for 1 more minute, whisking constantly
    4. Remove from heat. Whisk in the butter 2–3 cubes at a time, then whisk in the vanilla extract
    5. Whisk in the strawberry powder until as smooth as possible. Some lumpy bits may remain as the strawberry rehydrates — this is fine
    6. Transfer the custard to a medium bowl and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cool
    Assemble the Pie
    1. When the custard is fully chilled, slice the fresh strawberries very thin, about ⅛ to 1/16 inch thick. Set aside the best-looking slices for the decorative top layer
    2. Spread approximately one third of the custard evenly across the bottom of the cooled crust. Arrange a single layer of strawberry slices on top
    3. Repeat — spread another third of custard, then another layer of strawberry slices. Finish with the remaining custard and a final layer of strawberries
    Decorate
    1. To make the flower decoration, arrange a circle of the largest strawberry slices around the outer edge of the pie like petals. Rotate the pie plate as you work to keep them evenly angled
    2. Add another ring of slices slightly overlapping the first. Continue adding concentric circles of strawberry slices, using progressively smaller slices as you work toward the center
    3. For the very center, take two small edge slices, fold them in half, interlock them, and press them into the middle of the flower
    4. Chill the assembled pie for at least 1 hour before serving. Refrigerate leftovers for up to 3 days

    Notes

    Have at least 1½ lbs of strawberries on hand and ideally 2 lbs — you will use more than you expect between the layers and the decoration, plus snacking. The custard must be completely chilled before assembly or it will be too loose to layer. Press plastic wrap directly onto the custard surface while it chills to prevent a skin forming. For an extra indulgent version, add a layer of whipped cream on top and stand halved strawberries cut-side down around the edge
  • Cinnamon Tart

    Cinnamon Tart

    Cinnamon Tart Recipe — Silky Brown Sugar Custard Tart (Easy & Foolproof)

    If you have ever wanted a dessert that tastes like pure cinnamon in every single bite, this cinnamon tart recipe is exactly what you have been looking for. No pumpkin, no vanilla, no distractions — just a silky smooth brown sugar custard filling with deep, warm cinnamon flavor baked inside a buttery, crispy tart shell.

    After years of failed attempts — including one disastrous cinnamon quiche nobody asked for — I finally cracked the perfect texture using egg yolks and chai-infused milk. The result is a melt-in-your-mouth custard tart that looks impressive but is completely beginner-friendly.

    Why You Will Love This Cinnamon Tart

    • Pure cinnamon flavor — no competing spices or fillings
    • Silky smooth texture — egg yolks create a luxurious custard consistency
    • Only 8 ingredients — simple pantry staples
    • Perfect for holidays — elegant enough for Thanksgiving or Christmas
    • Make ahead friendly — stays fresh in the fridge for 2 days

    Ingredients for Cinnamon Tart Recipe

    For the Tart:

    • 1 pie crust (homemade or store-bought)
    • ½ cup whole milk
    • 1 chai or cinnamon tea bag
    • 1 cup granulated sugar
    • ½ cup (1 stick) unsalted butter, cubed
    • 8 large egg yolks
    • 1 tsp ground cinnamon

    For the Cinnamon Whipped Cream (Optional):

    • 1 cup (8 oz) heavy whipping cream
    • 3 tbsp powdered sugar
    • ½ tsp ground cinnamon

    Ingredient Notes:

    Egg yolks only — do not use whole eggs. The whites create a rubbery, quiche-like texture. Yolks are what give this tart its signature silky consistency.

    Milk substitute — if you prefer, replace milk with strongly brewed chai tea for an even deeper spice flavor.

    Crust tip — store-bought crust works perfectly here. No shame in it.

    Equipment You Will Need

    • 9-inch tart pan with removable bottom
    • Medium heat-proof bowl
    • Large frying pan (for double boiler)
    • Electric hand mixer or stand mixer
    • Piping bag with star tip (optional, for decoration)

    How to Make Cinnamon Tart — Step by Step

    Step 1 — Prepare and Blind Bake the Crust

    Preheat your oven to 425°F. Roll out your pie crust and fit it into a greased and floured 9-inch tart pan. Trim the edges flush with the pan. Prick the bottom all over with a fork.

    Important: Do not patch any tears in the crust. Tears create openings for your custard filling to leak through.

    Line the crust with aluminum foil and fill it with dry beans or a 9-inch cake pan as a weight. Bake for 15 minutes, then remove the foil and weights and bake for another 5 minutes until the crust is lightly golden.

    Reduce oven temperature to 350°F.

    Step 2 — Make the Chai Infused Milk

    While the crust bakes, combine milk and the tea bag in a small saucepan. Heat over medium until it just begins to simmer. Remove from heat and steep for 5 minutes.

    Remove the tea bag, squeezing it gently to keep all the flavor. Set the infused milk aside.

    Step 3 — Make the Custard Filling

    Fill a large frying pan with 1 inch of water and bring it to a gentle simmer. This is your double boiler setup.

    Place a heat-proof bowl over the simmering water. Add the cubed butter and sugar. Stir until the butter is completely melted.

    Whisk in the 8 egg yolks one at a time, then whisk in the infused milk.

    Continue whisking the mixture constantly over the simmering water until it thickens to the consistency of heavy cream. You will know it is ready when the custard coats the side of the bowl when you swirl it.

    Remove the bowl from the heat and whisk in the ground cinnamon until no clumps remain and the color is completely uniform.

    Step 4 — Bake the Tart

    Pour the hot custard filling into the pre-baked crust. Place the tart pan on a cookie sheet to catch any drips.

    Bake at 350°F for 15 to 20 minutes, until the center of the filling is set and does not jiggle when you gently shake the pan.

    Step 5 — Cool Completely Before Cutting

    This step is non-negotiable. Place the tart on a wire rack and allow it to cool to complete room temperature before slicing. Cutting into a warm custard tart will cause the filling to run. Patience here is the difference between a beautiful tart and a soggy mess.

    Once cooled, carefully remove the outer ring of the tart pan. If your pan was well greased, you can slide a thin spatula under the base and transfer it to a serving plate.

    Step 6 — Make the Cinnamon Whipped Cream (Optional but Recommended)

    Refrigerate your mixing bowl and beaters for at least 15 minutes before whipping.

    Pour cold heavy cream into the chilled bowl and beat on medium speed until it begins to hold its shape. With the mixer on low, add the powdered sugar and cinnamon. Increase to high speed and beat until stiff peaks form.

    Pipe or spread the whipped cream over the cooled tart before serving.

    Pro Tips for a Perfect Cinnamon Tart

    1. Use only egg yolks — this is the single most important tip. Whole eggs will ruin the texture.
    2. Do not rush the custard — constant whisking over the double boiler prevents scrambled eggs in your filling.
    3. Cool the tart completely — minimum 1 hour at room temperature, or refrigerate for 30 minutes.
    4. Blind bake your crust properly — skipping this step results in a soggy bottom.
    5. Patch-free crust — if your crust tears, start over or use a new store-bought crust. A patched crust will leak.

    Common Mistakes and How to Fix Them

    Problem: My filling came out like a quiche
    Cause: Whole eggs were used instead of yolks only.
    Fix: Always separate your eggs carefully and use yolks only.

    Problem: My custard has lumps
    Cause: The heat was too high or the mixture was not whisked constantly.
    Fix: Keep the water at a gentle simmer, never a rolling boil. Whisk constantly.

    Problem: My filling leaked out of the crust
    Cause: The crust had a tear or crack that was not caught before filling.
    Fix: Inspect your crust carefully after blind baking. Never patch — if it tears, replace it.

    Problem: My tart filling is runny after cooling
    Cause: It was underbaked or cut while still warm.
    Fix: Bake until the center does not jiggle. Cool completely before slicing.

    How to Store Cinnamon Tart

    • Refrigerator: Cover loosely and store for up to 2 days
    • Room temperature: Safe for up to 4 hours after baking
    • Freezer: Not recommended — custard filling changes texture when frozen
    • Whipped cream: Add fresh whipped cream only when serving, not before storing

    Frequently Asked Questions

    Q: Can I make this cinnamon tart the day before?
    Yes, this tart is actually better the next day. Bake it the night before, cool completely, then refrigerate overnight. Add whipped cream just before serving.

    Q: Can I use a store-bought pie crust for this tart?
    Absolutely. Store-bought crust works perfectly and saves significant time. This recipe was tested with store-bought crust and the results were delicious.

    Q: Why do I need 8 egg yolks?
    The high egg yolk count is what creates the silky, luxurious custard texture. Using fewer yolks or whole eggs results in a rubbery, quiche-like filling rather than a smooth custard.

    Q: Can I use a different tea flavor?
    Yes. Any spiced tea works well here. Try cardamom tea, masala chai, or even a strong Earl Grey for a different flavor twist.

    Q: What is the difference between a tart and a pie?
    A tart uses a straight-sided, shallow pan with a removable bottom, giving it a more refined shape. A pie uses a deep, sloped pan. This recipe works in either, but a tart pan gives the best presentation.

    Q: Can I make this recipe as a full-sized pie?
    Yes, but you will need to scale up the ingredients. A full 9-inch deep pie would require approximately 12 egg yolks and increased quantities of all other ingredients.

    Tried this cinnamon tart recipe? Leave a star rating and comment below — it helps other bakers find this recipe and means the world to this little baking blog!

    Check Out My Latest Blogs For More Recipes :