Spring is officially here, and we are celebrating with this pie topped with a bouquet of lovely, edible flowers. This may be the most elegant and elaborate looking pie we have ever made! But looks can be deceiving. This pie is much easier to make than it looks! All you need are a wide assortment of flower and leaf cookie cutters. What makes this pie beautiful is a variety of flowers and LOTS of them.
If you don’t have cookie cutters that have an imprinting top, don’t fear! You can use a knife to carve lines in the top of the flower and leaf shapes if desired.
Watch & Learn
Here’s a quick video of the edible flower pie crust being made, from start to finish:
What You Need
Makes one 8-9 inch pie
- One 8-9 inch Pie dish
- One recipe pie crust dough (recipe at the bottom of this post)
- Flour, for dusting
- One egg, beaten well
- Basting brush
- Pie filling (you choose the flavor, both canned and homemade work great)
- Flower & leaf cookie cutters (cutters with a press make the prettiest pie, but you can use regular cutters and carve designs in the top with the tip of a knife as well)
Divide the dough in half. Roll one half into a ball and place on a sheet of parchment paper. Dust lightly with flour and cover with another sheet of parchment paper. Roll dough into a ¼” thick round. Cover pie dish with the round of dough, pressing dough gently into the dish.
Pour your pie filling into the dough covered pie dish. Press and spread the filling into an even layer across the top.
Place the other half of the dough in between two sheets of parchment paper and roll to a ¼” thickness.
Cut out different sizes and shapes of flowers and leaves. If you don’t have a cookie cutter with a press, use a knife to carve lines into the leaves and flowers, if you like. You will need a lot of flowers and leaves (50+), so cut more than you think you’ll need.
Place the flowers and leaves on top of the pie filling until the entire top is covered, alternating shapes and sizes of leaves so that the top looks like a bouquet of flowers.
Use your fingers to crimp the edges of the dough.
Brush the top of the pie crust with egg wash.
Bake at 375 degrees on the middle shelf of the oven for 45 minutes. Move to the bottom rack of the oven and bake an additional 15-20 minutes (filling should be bubbling). Remove and let cool before serving.
Pie Crust RecipeIngredients
Dough recipe slightly adapted from Paula Deen makes enough crust for one covered pie.
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- Three tablespoons white sugar
- ¼ cup vegetable shortening
- 12 tablespoons butter, cold and cut into cubes
- ¼ cup+ ice water
Place the flour, salt, and sugar in the bowl of a food processor. Pulse a few times until combined. Add the shortening and butter and process until the mixture is crumbly. With the food processor running, drizzle in ice water, one tablespoon at a time until the mixture forms a firm dough. Press dough into a ball and wrap in plastic wrap. If not using immediately, store in the fridge.