Go for the Punch With This Easy Cut-Out Pie Crust
A simple diamond-shaped cookie cutter can take any pie from ordinary to extra-special. Senior food editor Alison Roman walks through the steps of how to master the punch crust.
Christopher Testani1/11Roman likes an airy, cut-out venting style for fruit pies that yield slightly less juice, like plum.
Christopher Testani2/11You can use any kind of small cutter you like to make your punch-outs. Heck, we've even used the bottom of a pastry tip (like in this Sour Cherry Pie). Just make sure you cut out the dough before you attempt to lay the crust on top of your filling.
Christopher Testani3/11Leave a 2-3" border between the cutouts and the edge of the crust. Lay the top crust over the pie, making sure your design is centered.
Christopher Testani4/11Use kitchen shears to trim any excess dough. Since double crust pies sport an extra-thick crust to begin with, you don't want any overly doughy parts that refuse to brown up during the baking process.
Christopher Testani5/11Press together the top and bottom crusts and fold in the edges to hide the seam.
Christopher Testani6/11Pinch dough between thumb and index finger to create a point. Use your other index finger to create a small dimple. (Watch a video here.)
Christopher Testani7/11Work your way around the pie, and move quickly to prevent the dough from becoming too soft and unmanageable.
Christopher Testani8/11A simple egg wash with a splash of water will get your pie nice and brown as it bakes.
Christopher Testani9/11Make sure you work some egg wash into all those nooks and crannies!
Christopher Testani10/11A sprinkle of turbinado, granulated, or demerara sugar will give you that crackly, sparkly look and crunchy texture.
Christopher Testani11/11Pro tip: Line a rimmed baking sheet with foil and set your pie dish on top. This will catch any rogue juices, sparing you the agony of cleaning a baking sheet with caramelized fruit juices on it—a true kitchen nightmare.
Get the Recipe: Plum-Thyme Cut-Out Pie
