I'm definitely an all-butter pie crust girl. If I decide I really, REALLY need fluting, I brush on some egg wash and sprinkle the fluted edges with turbinado sugar. Somehow it seems to act like a setting-glaze and prevents too much rising and distortion of the edges. Plus, it appeals to the Bambi side of me. You know, the one that likes bright, shiny, sparkly things and nobody wants to admit to? Alternatively, I use cookie-cutters to cut out small shapes and line the circumference of the finished pie with them before I pop it in the oven. If I'm really in need of some entertainment, I'll use lightly sprinkled spices such as cinnamon or ginger to color the decorations. And if Bambi gets away from me, I'll use sparkling sugar, cake decorations, food coloring, and all manner of decorations to dress up the shapes before I place them.

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