Pie, Elevated
Beautiful finishes, unexpected crusts and clever techniques for pies worthy of the holiday table.
Discover inspired ways to turn a familiar holiday favorite into something extraordinary.
Some links on this page are affiliate links, which means The Refined Baker may earn a small commission if you make a purchase, at no additional cost to you. Every product is thoughtfully selected for its quality, usefulness, and appeal to the accomplished home baker.
THE CRUST BECOMES THE DECORATION
FULL-CRUST CUTWORK
Turn an entire top crust into intricate cutwork with a decorative cutter that creates the pattern in one step.
EMBOSSED & IMPRESSED
Press pattern directly into the pastry to create delicate texture and detail that becomes even more beautiful as it bakes.
APPLIED DECORATION
Cut individual pastry shapes and layer them onto the crust, turning simple leaves, flowers and botanicals into an elaborate finish.
The Meringue Pie Crust
Light, crisp and wonderfully chewy, a baked meringue shell makes an unexpectedly beautiful alternative to traditional pastry. Shaped simply with an offset spatula and baked low and slow, it's surprisingly easy—and spectacular once filled.
OR RETHINK THE CRUST ENTIRELY
BEYOND THE USUAL FILLING
It’s What’s Inside That Counts
01 — LAYER IT
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Hide something delicious hidden underneath.
A thin layer beneath the fruit can completely change a pie. Frangipane—an easy almond cream made with butter, sugar, eggs and ground almonds—bakes into a soft, almost cake-like layer that catches the fruit juices above it.
Try it beneath peaches, pears, plums or cherries. It looks like you planned something elaborate. You really just added one delicious layer.
02 — INFUSE IT
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Let the Filling Borrow a Flavor
Cream, milk and even melted butter are perfect vehicles for flavors that don't need to become another ingredient in the pie. Warm the liquid, let something wonderful steep in it, then strain it away.
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Try Earl Grey with lemon, chai spices with caramel, vanilla bean with pear, or toasted coconut with chocolate. The technique is simple. The flavor tastes anything but.
03 — ADD TEXTURE
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Give Something Soft a Little Crunch
A creamy filling becomes far more interesting with a crisp layer tucked underneath. Feuilletine—delicate flakes of baked crêpe—can be mixed with praline or chocolate and spread in a thin layer over the crust before the filling goes in.
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The result is subtle but transformative: silky filling, flaky crust and just enough crunch to make every bite feel more polished.
FINISH WITH A FLOURISH
Make the Top Worth Looking At
​Those leftover scraps of pastry can become the prettiest part of the pie. Roll them thin, cut simple leaves and flowers, then use the tip of a paring knife to add veins and tiny details before arranging them over the filling.
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There’s no need for perfection. A little overlap, a brush of egg wash and a scattering of sugar turn ordinary pastry into something that looks almost too beautiful to cut.
THE PIE TOOLBOX
EMILE HENRY
175th Anniversary Pie Dish
A limited-edition French ceramic pie dish created to celebrate Emile Henry’s 175th anniversary. The softly fluted shape and neutral Pearl/Taupe glaze make it beautiful enough to go straight from oven to table.
WILTON
Mini Pie Cutters, Set of 6
Six petite cutters—including three leaves and a pumpkin—make it easy to turn scraps of pastry into layered autumn decorations for holiday pies.
PAILLETÉ FEUILLETINE
Crispy Crêpe Flakes, ½ lb
Delicate flakes of baked crêpe add an unexpected crisp layer beneath creamy fillings. Mix with chocolate or praline for that unmistakable pastry-shop crunch.
NORDIC WARE
Adjustable Pie Crust Shield
Five interlocking aluminum sections adjust to fit different pie dishes, protecting carefully shaped edges from over-browning while the filling finishes baking.
TALISMAN DESIGNS
Mandala Pie Top Cutter
An intricate shortcut to a showstopping top crust. Roll the pastry, press the cutter and transfer the finished mandala design directly onto the pie.
GRETEL BAKING
Round Glass Pie Weights
A full 2½ pounds of washable borosilicate glass weights properly supports both the bottom and sides of a crust during blind baking—without the dust of traditional ceramic beads.
A Better Pie Doesn't Have to Be a Harder Pie
Sometimes all it takes is one unexpected layer, a new flavor tucked into the filling, or a few pastry scraps turned into something beautiful.
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Start with the pie you already know how to make. Then give it one good idea.