A classic double-crust pie is all well and good, but for a holiday like Thanksgiving, why not show off a little? This beautiful stenciled top crust is surprisingly easy to execute and doesn't even require an actual stencil—just popsicle sticks and plenty of cinnamon sugar. Start with a batch of our Test Kitchen's Favorite Pate Brisee, then roll out a disk of dough on a lightly floured piece of parchment to a 13-inch round, about 1/8 inch thick. Transfer on parchment to a baking sheet and, using a small round cutter or paring knife, cut a 1-inch hole in center. Now you're ready for the tutorial below—follow the simple steps and prepare to wow! We chose to embellish our apple pie with this top crust, but you can use it to crown any pie with flavors that pair well with cinnamon.
1. Brush top crust with egg white; stamp a 1-inch round vent in center. Refrigerate 30 minutes. Cut a 9-inch circle out of a large sheet of parchment; lay resulting hole over dough to keep edge of design crisp. Place 4 ice-pop sticks around vent at 90-degree angles, pressing gently to adhere. Working out from center, place more sticks, 1/2 inch apart, creating an arrow pattern.
2. Use a small sieve to sprinkle on cinnamon sugar.
3. Brush excess sugar off sticks; carefully remove them, then parchment. Center stenciled dough over filling; crimp edges. Refrigerate 30 minutes, then bake.