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Preheat your oven according to your pumpkin pie recipe's instructions. While the oven is preheating, arrange the pie crust leaves on top of the unbaked pumpkin pie [ 1] in a decorative pattern. Press down lightly on the edges of the leaves to adhere them to the pie crust. Ensure the leaves are evenly spaced and cover as much of the pie as.
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1 tablespoon milk. On a lightly dusted surface, roll out leftover pie dough (or the second batch of pie dough). Use a paring knife or cookie cutters to cut out leaves. The cut-outs should be placed on a baking sheet with parchment paper and chilled for approximately 15 minutes. As you wait, heat the oven to 400°F.
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Place the cut-outs on a lined baking sheet and chill in the refrigerator for about 15 minutes. Meanwhile, preheat the oven to 400F. Mix together the egg and milk to create a wash and brush over the chilled cut-outs. Bake for about 15 minutes or until golden brown. Place the leaves on top of a cooled pie.
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To make pastry leaves, preheat the oven to 350°F. Roll the pie crust out and use your fall-shaped small cutters to punch out shapes just like you were making cookies. Place on a parchment-lined cookie sheet. Brush with egg wash and sprinkle with a little sugar, if desired.
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Step 2: Cutout shapes. Roll the second bit of pie pastry into an 1/8-inch thick circle. Dip your pie stamps or cookie cutters into some extra flour, then begin stamping out shapes. Continue cutting (re-rolling the dough as necessary) until all of the pastry has been used up.
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Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan.
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Simply cut out a large leaf from the leftover pie dough and place it in the center of the pie! 5. Leaves and Vines. If you're making a slab pumpkin pie, or are merely looking for a less pie crust heavy decoration for your pie, try decorating with dainty leaves and vines made from pie dough. 6.
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Beat an egg with a spoonful of water and then brush that egg wash on top of the cut-outs to make the finished shapes shiny and pretty. Bake the cut-outs at 425˚ until golden-brown and firm, about.
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Make the pie crust. Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
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For example, the glow-in-the-dark pumpkin with neon polka dots will look striking any time of day or night. If you're looking for pumpkin crafts that are a little more sophisticated, try decorating white pumpkins or check out the many Ree Drummond-approved floral-themed DIYs. If you love floral patterns like she does, painting them on a pumpkin.
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5. Add a layer of toasted marshmallow fluff. Make or purchase marshmallow fluff and add it to your pie after it is baked. Use a spatula to create peaks and swirls of fluff. Set the oven to 450 °F (232 °C) and toast for 5 minutes or until the topping turns golden brown. [6] 6. Create designs with melted chocolate chips.
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In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.
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Making the Pie Crust: Make your pie crust first. Sift the flour and salt into a bowl. With a pie cutter, cut in the shortening until the particles are pea sized. Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork. Don't over mix or the crust will be tough. Press into a ball.
