From The Hamilton Beach Test Kitchen
Added by Pat
Test Kitchen Tip: For preparing leaves to decorate pie crust edge, press pie crust to bottom and sides of pie plate. Trim pastry at edge of pie plate. Roll extra pie crust to 1/8-inch thickness. Using a 2-inch cookie cutter, cut out enough leaves to go around the edge of the crust. Use a serrated edge to mark veins on each leaf. We used a plastic knife. Brush edge of pie crust with a beaten egg. Lightly press leaves around edge of pie overlapping slightly.
To prevent the crust from overbrowning, find directions on our blog Everyday Good Thinking.