Real Recipes From Real Home Cooks ®

colored pie crust flowers & other decorations

(1 rating)
Recipe by
Marcia McCance
Stone Mountain, GA

When I saw these pie crust decorations I was really excited! Easy to make with a gorgeous, very impressive, presentation. With 15 to 20 minutes of fun work, you will really WOW your family, friends, and co-workers with these!! All but one of these were made by Amy Bronee of who is an excellent home maker and cook Enjoy!!

(1 rating)
method Bake

Ingredients For colored pie crust flowers & other decorations

  • 1
    prepared pie dough
  • 4
    food colors (red, yellow, blue, green for the springtime flowers)

How To Make colored pie crust flowers & other decorations

  • 1
    INSTRUCTIONS FOR THE SPRING TIME FLOWER PIE: Make your pie and put top crust on... then place it in the fridge while you make the decorations.
  • 2
    Using left over dough scraps from your pie -- separate into 4 lumps. Add a few drops of food coloring to each lump and thoroughly combine -- May need to add a little more flour to regain dough consistency (still need to not overwork -- the longer it is "worked" the more it needs to rest in the fridge or freezer)
  • 3
    Wrap all 4 lumps in plastic wrap and place in the freezer for 10 minutes -- then move to fridge and pull out individual colors as needed.
  • 4
    Pulling out one color at a time, roll out crusts (flour the bottom rolling surface, cover the top with plastic wrap and roll gently -- this prevents white flour from changing the color of the dough on top and it won't stick to your rolling pin)
  • 5
    Using cookie cutters, stencils, or free-hand with a knife -- cut out individual flower petals, centers, and leaves (see photo)(They don't have to be perfect!!)
  • 6
    Cut slim "flower stems" into top crust of pie for venting and decorating
  • 7
    Arrange flowers and leaves around the stem openings on the top pie crust. A drop of water on each piece should make them stick. If necessary, a tiny drop on the crust may help, too.
  • 8
    After they are on the pie, using the back of a knife (the dull edge), score the petals and leaves for added depth (see photo)
  • 9
    Refrigerate pie for 30 minutes if necessary
  • 10
    Bake as usual.
  • 11
    For full directions with pictures see: