11 Simple Pie Crust Designs That Won't Make You Pull Your Hair Out

Creating decorative vents on your pie is both simple and effective. As pies bake, they release steam, and that steam needs an escape route. Before you dive into intricate designs like leaves or braided crusts, consider creating a beautiful pattern with the vent slits. Start by covering the pie with a full layer of flaky dough. Crimp the edges as you normally would. Brush the entire surface lightly with egg wash. (If you apply the wash after cutting the vents, the egg may drip into the slits and seal them shut, so it's best to do this beforehand.) Use a sharp or serrated paring knife to make slits in the top crust. You can go for a snowflake design, a simple star pattern, or even draw the fruit inside the pie. Sprinkle with sugar and bake to perfection.

The lattice design is a timeless classic, always evoking the warm, inviting feeling of a homemade pie. To create a flawless woven lattice crust without it turning into a sticky mess, try assembling it off the pie first. Cut the dough into strips—choose wide or thin depending on your desired look. Lay the strips on a cutting board or a cardboard circle slightly larger than the pie's top. Lightly flour the surface beneath to prevent sticking, allowing the lattice to stay movable. Freeze it for around five minutes to set. Once the pie is filled, the oven is preheated, and you're ready to bake, egg wash the outer edge of the bottom crust to help seal the lattice. Retrieve the frozen lattice, slide it gently onto the pie. The lattice will stay intact as one piece, and the flour will help it slide off the board easily. If weaving feels too tricky, you can opt for a lazy lattice by crimping the edges, egg washing the top, and baking it as usual.

If you enjoy adding your personal touch or are simply looking for a fresh alternative to the classic lattice crust, try a plaid design. Use the same method of weaving on a cutting board and chilling the strips before placing them on your pie. The plaid pattern differs from the traditional lattice by using a mix of wide strips and more narrow ones, much like this pie's main design. Arrange the strips at regular intervals and weave them together. Follow the same egg-washing steps as with the lattice, and you'll have a beautifully crafted plaid crust.

This is one of my favorite ways to top a pie because it requires minimal skill, just the ability to stop before you overdo it with cut-outs. Roll out a top crust or use a store-bought one, then cut a large shape, or use any small cutter you have to create a fun pattern. Cookie cutters, biscuit cutters, or even the end of a piping tip work perfectly. Try cutting out polka dots, stars, cherries, or mini apples. Once you've made the shapes, you can place the crust on the pie using the rolling pin, or for more delicate designs, use the same method mentioned earlier. Chill the pie crust by placing it on a cutting board and freezing it for about five to ten minutes. After it's set, egg wash the top edge of the bottom crust, then slide the top crust onto the pie filling. Crimp the edges to seal, egg wash the top, and bake as usual.

Instead of using negative space, try using cut-out positives to form a pattern along the edges or create a beautiful layered design. You have a few options: cover the pie with a full top crust and add cut-out shapes, place the cut-outs on an open-faced pie, scatter them along the edges, or combine the two methods. This style works best with thick, hearty fillings, or pies that aren't too runny. Think apple, pear, pecan, or fruit and nut pies, which provide a solid surface for the cut-outs. However, custard-based pies like pumpkin, coconut, or some thinner sweet potato pies may be too loose to support the small designs, causing them to melt or sink during baking.

If you love the idea of layered cut-out designs for your pie but are making a custard-based pie, like pumpkin or sweet potato, don't worry! You can have both! Rather than placing raw pastry cut-outs over the uncooked filling, bake the shapes and the pie separately. This way, you can add a dynamic 3-D fall leaf design or something that can extend beyond the pie’s edge without risking it melting in the oven. The benefit of pre-baking the shapes is a more even bake. The cut-out designs have direct contact with the sheet pan, unlike when placed over semi-liquid filling, ensuring a crisp texture throughout instead of a soggy bottom.

Channel your inner 4th grader (or recruit a young one) to create a few beautiful pie crust braids. This design can stand alone or pair well with lattice and plaid patterns. Cut three long strips of dough, each about ¼-inch thick. Place them side by side and press the top ends together, much like starting a challah or any other three-strand braid. For a simple braid, alternate the outer strands over the center strand. When you reach the end, press the tips together to seal. Make as many braids as desired. Lay them horizontally, along the edge, or weave them into a lattice design.

Looking to add some color? Create a vibrant autumn leaf design using food coloring and a small paintbrush. You can get as creative as you like, painting scenes directly onto the top crust, or simply add a fun message like “Eat Me” on the pastry. For an embossed look, use this technique in combination with pie crust cut-outs. To make your own pie paint, crack a couple of egg yolks into small bowls and add a few drops of food coloring. Mix and voilà, you have edible paint! Once your pie is topped with a double crust, you can paint directly onto the crust or the cut-out shapes. If you're using cut-outs, don’t forget to dab a bit of egg wash on the back so the shapes stay put when you place them.

Twists are a fun alternative to straight strips and can add a unique touch to your design. Use twists to make a creative twist on a lattice or as one of the elements in a plaid pattern. You can twist a single strip or combine two strips to create a knitted effect. To make the twists, cut thin strips of pie crust, then twist each one by twisting both ends in opposite directions. Alternatively, you can press one end down to the countertop and twist until you have the swirl you desire. When attaching the twist to the outer edge of the bottom crust, make sure to egg wash that rim first so the twist adheres and maintains its shape.

If you can't choose between lattice, cut-outs, braids, twists, painting, and layering, why not combine them all into one show-stopping pie? It’s a fantastic way to add flair and showcase your baking talents. However, before you dive in with the dough, it’s best to have a strategy. Think of it like you’re sketching your pie design for a competition, such as the Great British Bake Off, and map out every twist and braid. This way, you’ll avoid overdoing one style and help you calculate how much dough you'll need. Like with the lattice pie, try assembling everything— or most of it— off the pie on a cutting board. This gives you the flexibility to rearrange or even remove pieces if you change your mind mid-design.

This pie crust design may look challenging, but it’s easier than it seems. The spoke design consists of several strips of pie crust arranged across the pie, each strip positioned slightly askew from the previous one. The pattern circles the pie once, creating an overlap that mimics the spokes of a bicycle wheel. If it helps, use a small round cutter to keep the center space intact. A few tips for success: don’t make the strips too thin, and bake the pie thoroughly. Keep them around ⅓-inch to ½-inch wide. As the pie bakes, the filling expands and the crust softens as the butter melts, so thinner strips may shrivel and get overtaken by the bubbling fruit. Be sure to bake it through, possibly adding an extra five minutes to ensure the center of the crust is fully cooked. If you notice the strips crossing in the center, it’s a sign of good browning. A half-baked pie will leave a disappointing, raw layer beneath. To prevent the edges from burning, create a foil ring around the outer crust while the center continues to bake.