Autumn Pastry Leaves

It doesn’t matter if you start off with a store-bought frozen pie or a homemade one, you can make it unique by dressing it up with edible autumn pastry leaves. They’re simple yet they’ll make everybody think you’re a fancy pastry chef!

Yields: 12 leaves

Cooking Time: 5 min

Ingredients

• 1 rolled refrigerated pie crust (from a 15-ounce package)
• 1 egg
• 2 tablespoons water

Instructions

1. Preheat oven to 350 degrees F. Using a stencil and sharp knife, or cookie cutter, cut out leaf shapes from pie crust. Using a knife, score lines on "leaf" cutouts to look like veins on real leaves, being sure not to cut all the way through the crust. Place cutouts on a cookie sheet, or drape over some bunched-up aluminum foil to create a natural curve during baking.
    
2. In a small bowl, beat egg and water until well combined. Brush cutouts with egg wash then bake for 3 to 5 minutes, until golden.

Notes

Use these delicate edible leaves to decorate autumn cheese platters, and your favorite cakes and pies (homemade or store-bought).