New This Month

How to Make a Decorative Puff-Pastry Piecrust

It's all about the scoring! We show you how to put your paring knife (and artistic skills!) to work in just three quick steps.

Puff-Pastry Poached-Pear Pie
Photography by: Bryan Gardner

1. For the top crust, roll puff pastry into a square about 1/8 inch thick; cut it into a 10-inch round. (Use an upside-down cake pan as a guide.) With a pastry tip or small cookie cutter, cut out a 1-inch-diameter vent in the center. Gently press an upside-down 9-inch cake pan onto the dough to make a border. Freeze until firm but pliable. With a paring knife, score 8 petals around the vent, taking care not to cut all the way through. Score each petal with veins.

Puff-Pastry Poached-Pear Pie
Photography by: Bryan Gardner

2. Roll out and cut the bottom crust into a 10-inch round; refrigerate. Arrange poached pears on top, leaving a 1-inch border. (This will leave room to pinch the crusts together.) Refrigerate.

Puff-Pastry Poached-Pear Pie
Photography by: Bryan Gardner

3. After laying the top crust over the pears, adhere the edges with egg wash. Score the rim on a slight diagonal.

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Photography by: Will Anderson
Try This Technique with Our Puff-Pastry Poached-Pear Pie Recipe