Growing up pies, were one of the many baked goods my mother excelled at. Although she was much better at her cakes and pastries like rugelach. I can still close my eyes and smell those aromas floating through the house. When she made her pies she always made her own dough and had her own secrets about making pie crust, which are no longer secrets, but that will be another blog.

What I do remember, however, is that all her pie crusts looked the same. She always went around and made little pinches with her fingers. I wonder what she would think of some of the creative ways Pampered Chef has come up with to decorate pie crusts and tops. This X marked pie crust is just one of them. It is quick, easy and creative. All you do is press the dough into your pie pan, trim off the excess, and then use the releasing end of the Cake Tester and Releasing tool to make X marks on your dough. If you then brush the crust with beaten egg, using the Chef’s Silicone Basting Brush, it will enhance the details and make the X pop.

You already know why I like the Chef’s Silicone Basting Brush, but the Cake Tester and Releaser is not only a baker’s dream, it also represents some spiritual lessons for me. this tool not only can check to make sure something is done, but it can also help to release the baked goods from your pan. I have known folks who use it to piece potatoes and those who used to bring them out at fondue parties to dip fruit into melted chocolate. Of course, that was before we came out with our S’more and Fondue Stick Set.