DIY Thankful Pumpkin Pie Crust Template

Since our Thanksgiving is this weekend here in Canada, I've pulled out one of my favourite projects for the holiday and updated it for 2020. 2020 has been a pretty crazy year, in fact, the year that keeps on giving, but joking aside, despite all of that, I'm still thankful for all that we do have, so a thankful pie to share with my family is on the agenda. 

So here's the updated stencil to make your own Thankful pie crust. You can of course make your own crust using your favourite recipe, or of course, it can work with store bought.

This year's Thanksgiving is going to be a lot different for all of us but I do hope you can still make it a special one with those near and dear.  Check it out below.

DIY Thankful Pie Crust for 2020
1 frozen or thawed (cooked) pumpkin pie

1 frozen pie crust (I used gluten-free)
1 pie crust printable stencil (click HERE for the file)
1 piece of vellum (to print the stencil onto)
1 xacto knife (or sharp fine knife)
craft board
parchment paper
acorn cookie cutter (or leaf cookie cutter)
leaf cookie cutters (or other cookie cutters of your choice) - the smaller the better
egg wash (1 egg and 1 tablespoon water)
1 tbsp sugar

To cook:

Preheat 400 F

To make this one, first off download and print the pie crust printable stencil and using an xacto knife trace out the stencil, set aside.

Meanwhile, remove a pie crust from the freezer and let it thaw out a bit (approx. 10 min). You can watch a video I made on Instagram HERE to see this next step. Once thawed, remove the crust from the pan and place onto a piece of parchment paper.  Cover with another piece of parchment, and flatten, using a rolling pin.  Remove the top piece of parchment and set it aside.  Place the printable stencil on top of the crust. Start to trace out each piece, going carefully not to tear the crust.  

Once all of the stencil has been traced, remove the stencil, and place the parchment back on top.  

Pull out your pie from the freezer or fridge. Flip the stenciled crust over and remove the bottom parchment, while holding it.  Then gently flip the stenciled crust onto the pumpkin pie.  Slowly remove the cut out pieces from the crust to reveal it's design.  Set aside.  Roll out the remainder crust and using the acorn (or leaf) cookie cutter, cut out enough pieces to cover the entire edge around the pie.  Using a brush, egg was the entire edge of the pie.  Then place the cut out acorns (leaves) all around the edge of the pie.  Then egg wash the rest of the crust.

Place into a preheated 400 F oven for approximately 10 minutes or until the crust is browned. Let cool before eating.

Jan Halvarson

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