I find the best dough recipe to use with these cutters is one that needs to be chilled so it keeps the shape well. The recipe is called Pâte Brisée and it is a little time-consuming but the flavor is just as worth it as the final beautifully embossed crust will be.

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles a coarse meal, 8 to 10 seconds.
2. With the machine running, add ice water in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap it in plastic. Transfer to the refrigerator, and chill for at least 1 hour. Dough may be stored, frozen, up to 1 month.

WHAT YOU WILL NEED TO MAKE DECORATED CRUST-

• Choose a cutter (the flower cutters work well but the star can also be used)
• Flour
• Pâte brisée (recipe above) along with whatever kind of double-crusted pie.

1. Take the chilled dough and roll it out. Make the first part of the pie with whatever recipe you would like for a double-crusted pie.
2. Then use cutters like you would when making cookies. Pressing the dough into the cutter and laying it on top of the pie. Starting on the outside of the pie and spiraling in.
3. Use small amounts of water to get the pies of dough to stick to one another.
4. Then bake pie according to the recipe.