We make many pies here at Beaucoup Bites so I found this great article posted on the Paula Deen website explaining how to change up your pie crust detail!
Six Decorative Pie Edge Techniques
By The Paula Deen Test Kitchen How To: Six Decorative Pie Shell Edges to Inspire
Put your forks away! Instead of the usual “pressing of the tines” ritual around the perimeter of your holiday pies, let these six suggestions be your inspiration and get your creativity flowing. The possibilities and pies are endless.
Braid: Brush rim of single-crust pie shell with water. Cut 3 long strips of extra pie dough 1/4” wide. Braid strips together and apply to the moistened rim.
Cutouts: Brush rim of double-crust pie shell with water. Cut out the rolled top sheet of pie dough with tiny pastry cutters (or free hand). Apply the cutouts to the moistened rim in an overlapping pattern, gently pressing to stick.
Scallop: Place the index finger of one hand on the edge of the pie shell rim pointing in. Using the index finger and thumb of the other hand to move the dough inward forming a scalloped roll around the perimeter.
Spoon Pressing: Press the rounded tip of a spoon along the perimeter of the pie shell rim. Move the spoon down and repeat using a smaller rounded tip.
Paula’s note: To give yourself the best rim to work with, cut your pie shell with kitchen shears so it hangs evenly 1” past the outer edge of the pan. Fold the edge of the dough under itself so it is even with the outside of the pan to form a thick raised rim. Once you have formed the decorative edge like those we suggested, chill in the refrigerator for 30 minutes before baking and filling. At this point, you can place your pie shells in a heavy zip top freezer bag and freeze for up to two months.