8 Unique + Homemade Pie Crust Designs

Take your baking to the next level with these easy and unconventional from-scratch pie crust toppers. From calligraphy to edgy starburst designs, you'll have guests begging for your local baker's number. (Wink!)
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Photo By: White Loft Studio

Photo By: White Loft Studio

Photo By: White Loft Studio

Photo By: White Loft Studio

Photo By: White Loft Studio

Photo By: White Loft Studio

Photo By: White Loft Studio

Photo By: White Loft Studio

Photo By: White Loft Studio

One-of-a-Kind Pie Crust Designs

You don't have to be a professional baker to whip up these professional-looking pie crust designs. Try out one of our eight ideas for any year-round celebration.

Calligraphy Pie Crust

Type up the word of your choosing, print it out and carefully cut around all the nooks and crannies. Lay your calligraphy template on top of your rolled-out pie dough and, using a sharp knife, carefully cut around it. Transfer your masterpiece onto your pie and bake as directed.

Herringbone Pie Crust

Start by cutting out 1-by-1/2-inch rectangles. Pinch and round the top and bottom corners together. Beginning at the edge of your pie, lay the pieces down at a slight angle. Continue with the next row by mirroring the angle. Repeat until fabulousness ensues!

Ruffled Pie Crust

Slice your dough into 2-inch wide strips. Leaving a 1-inch-long "tail," fold the longest side over the "tail" at a slight angle. Using the same proportion and opposite angle, fold the longer part of the dough back over. Repeat until you have a line of ruffles. Place each line of ruffles on top of your pie so that each is abut to the next.

Starburst Pie Crust

Start by cutting a diamond out of the center of your dough. Next, cut a thin line across the corners of the diamond. Continue making tiny slits until your starburst resembles your desired shape.

Chevron Pie Crust

After you roll out your dough, proceed to cut strips in a zig-zag pattern in 1/2-inch widths. Continue cutting until you have 1/3 of the dough remaining. Roll out your remaining crust until it's the same size as your pie. Cut out the center using zig-zag cuts, leaving a 1/2-inch border. Use this to finish the edge of your pie.

Swiss Dot Pie Crust

Start by creating a bunch of tiny round dough balls and lay them at random on top of your pie filling. Lay a sheet of dough on top and cut a round hole in the center. Tuck the edges into the side of your dish. The dough will puff up as it bakes, creating a swiss dot effect.

Fanned Pie Crust

Once your dough has been rolled out, begin by cutting long triangles in three different widths. Lay out the triangles, slightly overlapping, any way you choose. The best part of this design is that you literally cannot mess it up.

Plaid Pie Crust

Slice your dough into uneven widths. Using an over-under pattern, lace your strips tightly together. Set it gently on top of your dish or ramekin, trim the excess and tuck any loose strips within.

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