Ingredients
Method
Make the Roses
- Line a cookie sheet or large plate with waxed or parchment paper and set aside
- 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
- 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
- Continue wetting and overlapping until all 5 circles are connected in a chain
- 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
- 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
- Stand each piece up on its cut end and gently flare the petals outward with your fingers
- Carefully transfer the roses to the lined sheet and refrigerate for at least 30 minutes before using
Make the Vines (Optional)
- 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
- Refrigerate the vine pieces until firm enough to handle without stretching or tearing
Assemble and Bake
- 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
- Return the pie to the fridge while the oven preheats — keeping everything cold helps the shapes hold during baking
- 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
- 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