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Artistic Pie Decoration by Karin Pfeiff-Boschek – Turn your favourite pies into works of art

Follow me on Instagram: @karinpfeiffboschek

“Regardless of how good a pie looks before baking, it’s not finished until it comes out of the oven. No one would serve or eat an unbaked pie.” – Karin Pfeiff Boschek in the book, Elegant Pie

These are the top new designs from 2022

 

 

NEW! – Pie tips! Click here for helpful tips on decorating and baking pies.

 

I am so pleased that my artistically decorated pies are being featured in well-known and highly regarded blogs and websites:

 

 

NOTE: See “Book” (from the menu above) about ordering the book as it is not available at this time from Amazon.com.

 

 

Curators of Quirk shared pictures and presented a very lovely text

 

My Modern Met also presented a very thoughtful report on Karin’s work

 

Learn to create breathtakingly beautiful pies that will delight your family and guests. Click here or on the picture below to order Elegant Pie on Amazon. Of course, Elegant Pie is also available at or can be ordered in your favourite local or on-line bookstore, as well.

 

Visit the “Our Delicious Food” blog

Check out “Art is in Cake’s” test and tutorial of my pie crust recipe!

46 thoughts on “Home”

  1. Hi Karen, I love your Elegant Pie book and I have made the crust – it has to be the most flakiest crust I have ever tried (made or eaten). I however, am having some issues with baking the crust blind for a single crust pie. The crust shrinks from the pan and rises a little. Consequently the edges are below the rim of the pan and about 1/2 the height of the pan (using a tart pan with removable bottom). I am using pie weights and back it 15 min with the weights and then 20 without (until golden brown). I froze the crust (in the pan) for about 15 min before baking. I made the recipe as directed – it is a very soft dough but rolls out smooth without tearing (and pretty thin). When I bake cutouts separately – they also rise and the design is obliterated (maybe they could be rolled thinner). Where am I missing the boat? Should I add more flour for a firmer dough?

    Reply
    • Thank you Melody! I’m pleased you like the book and the crust. The problems you are having with blind baking may be due to differences in your and my flour. You might try increasing the amount of flour or using a little less water. A change in the amount of water has a very large effect on the dough. I weigh my water/vinegar/egg mixture and see a difference between 115 g and 120 g, which you would not even notice if you were using cups. For blind baking I always line the edge of my pie pan with aluminium foil, extending it above to top as a support for the dough. Then I roll out the dough, but not too thin and place it in the pan about 1/2″ above the top edge and supported by the foil. It is important to dock the bottom (prick all over with a fork)! I then put in soft, crumpled parchment and add baking beans all the way to the top and bake for 15-20 minutes. I let cool a bit, remove the beans and bake for a total time of about 30 minutes (20+10 or 15+15). After cooling I remove the foil and trim the crust (if necessary) with a potato peeler or sharp knife.
      I hope this helps. If you have more questions or would like to share how this turns out I would be delighted to hear from you. Good luck and bake on!
      Karin

      Reply
  2. Its so beautful and inspiration work. I live in Brasil and never saw so beautiful pie here. If I want buy your book have you send me?

    Reply
  3. Hi Karin,

    I am absolutely loving my Elegant Pie book and am really looking forward to upping my pie game ?

    Can you tell me where you purchased your pasty lifter? I have been searching, but haven’t found one like it.

    Thank you!

    Reply
    • Dear Laura,
      Here is my response to another reader. I’m sorry I can’t be of more help. I wish you much joy and success with your pies.

      The cake lifter seems to be a bit of a problem. Here in Germany they are readily available from Staedter and from Kaiser, but I don’t know if they sell internationally. At the moment it is a problem due to Covid-19 because the USPS is not accepting any packages from Europe. Cake Boss has one with a flat wooden handle that would not interfere with the refrigeration or freezing. You could also get one that has a riveted handle if you know someone who could drill out the rivets. The holes would not be a problem. I have sent a few from here to the US, but as I said, that is not possible at this time. Good luck. If you have the time let me know if you find a solution. Many people have asked about the cake lifters. Thanks for your comment and good luck.
      Karin

      Reply
  4. Would like to be added to your email list. (Form field for email wouldn’t take my email address.)

    Love your beautiful pie artistry!
    Lisa

    Reply
    • Dear Lisa,
      I apologize for not having seen your comment. WordPress is supposed to send me notifications of comments, but for some reason I have not gotten them. I have added you to the email list in case you are still interested. If not you can delete your entry or I will do it for you. Again, please accept my apologies.

      Reply
  5. These pies are such a pleasure to look at. The experience is like going to a museum and viewing amazing art, except it’s pie! Thank you for sharing your talents with us.

    Reply
    • Thank you for your very kind words. I apologize for not responding sooner. For some reason I did not receive any email notices of comments made on this site. I’m thrilled that you like my pies. There are more than 200 on Instagram @karinpfeiffboschek

      Reply
  6. would you provide us with a source for the cutters you used for the Elegant Pie Book Cover…I am a big fan of leaves and have never seen these large cutters…thanks so much!!

    Reply
    • The only leaf that was cut out with a cutter is the small maple leaf at the bottom and on the right. As noted in the text, the other leaves are hand cut and templates are provided in the back of the book.

      Reply
    • Thank you. I apologize that I did not see your comment. Yes, a so-called “pizza peel” will work fine. Most have long handles that may make it difficult to fit in the freezer, so the handle can be removed, either by removing the rivets or sawing it off. Again my apology.

      Reply
  7. I love your book Elegant Pie. I had to wait for it to be reprinted to get my copy. So beautiful! In the new book, you say to use 2 sticks of butter with 2 1/2 c flour. Previously it was 7 Tbutter with 2 1/4 c flour. Is there much difference in the results? Thank you!

    Reply
    • Thank you for your kind comment Marsha. I’m sorry you had to wait for the book. The present Covid-19 situation has held up many things. I am pleased to hear that you like the book. I do not know what you are referring to by “previously” or by 7 butter. Sorry. In the recipe here I call for 1 cup or 2 sticks of butter. Thanks again for your comment and please let me know if you need further clarification or where the complication lies.

      Reply
  8. I am having trouble buying a beech leaf cutter like yours. Have looked on Google and amazon in the US, UK, and Germany. Please help!
    Thanks

    Reply
  9. Hi Karin,
    I posted a question on this website several days ago but haven’t heard back. Perhaps it got lost in cyberspace…
    So here it is again. I am trying to purchase a metal beech leaf cutter like the one you use in your wonderful book. I can’t find it at any of the usual places such as Stadter, amazon UK, amazon de, etc. Where did you get yours???
    Thanks ever so much in advance.
    Penelope

    Reply
    • Dear Penelope,
      Thank you for your comment. I apologize for not responding more quickly. The leaf cutter was in a set of 3 different sizes of different leaves from Amazon. I believe the set was called “Mini Metal Cookie Cutters” and contains four different shapes. It was in a metal can with lid. I made the “veins” in the leaves by hand using the back of a paring knife. I hope this helps. Best wishes and have fun with the book. I’m glad you like it.

      Reply
  10. Hi Kar_in!
    Absolutely love The Elegant Pie Book and the Calendar, but I’m having difficulty in locating some of the cutters that you used. I’m in the USA and have been searching Amazon, Etsy and even tried Google Search. The cutters I’m most interested in are the 5 petal 2-inch blossom plunge cutter that you used for the calendar’s February “HEARTS AND BLOSSOMS”, The beech leaf cutter that you used in the book for several different pies, and the 1-inch & 2-inch “Starburst” cookie cutters that you used for the calendar’s July “STARS IN A CHEERY HEAVEN”. I’d really appreciate any leads that you can give me. Thanks in advance for the information!

    Reply
  11. Hi Kar_in!
    I wrote to you about a week ago to tell you how much I love both the Book and the Calendar. I then told you that I’m in the USA and have been unsuccessful in finding cutters that you used for two of the “Calendar” Pies. Specifically the 2-inch 5-petal (Embossing?) Blossom cutter that you used for February’s “Hearts and Blossoms” and the ‘Starburst Cutters” you used for July’s “Stars in a Cherry Heaven”. I’ve tried Amazon, Etsy, Google Search and local Baker’s Supply Stores in my area with no success.
    My comment seems to have disappeared with no response.
    I’d appreciate any suggestions/leads on where I might be able to purchase those cutters.

    Meanwhile I found a 12-inch lifter on Amazon.com it’s listed as “RSVP International Endurance Stainless Steel Oven Spatula, 12″ | Wide Spatula Lifts Cakes, Cookies, Pizzas & More…”. Cynthia Buettner posted on your ‘About’ page last September that Walmart carries a Kaiser 11″ Perfect Cake Lifter with Silicone Handle and Slicing Edge, but it’s been out of stock for quite some time.

    I hope the info on the RSVP lifter helps some of the other searchers out there.

    Thanks in advance for any info you can provide on sources for those cutters that I’m wanting.

    Thank yu again!
    Rick Hunter

    Reply
    • Thanks very much for your very kind words, Rick. I apologize for not responding sooner. For some reason I am not receiving notifications about comments here.
      The cutters you mentioned were in sets that came from Amazon here in Germany. At that time (about 3 years ago) they were available on Amazon, USA, as well. I have no other sources for cutters. I will, however, check here again to see if I can find a source again. You may have to be satisfied with similar cutters because suppliers often change their selections and certain items just disappear. I will get back to you, in any case. Thank you again, and again I apologize for not responding sooner. Thanks, too for your useful information on cake lifters. I’m sure it will be helpful to users in the States.
      Best wishes,
      Karin

      Reply
    • I apologize for this being so late. I have had trouble accessing my account because of IP attacks that locked me out. No, unfortunately, a calendar is not yet in the future. Perhaps in 2024, if things work out. Thank you for your interest.

      Reply
    • I apologize for this being so late. I have had trouble accessing my account because of IP attacks that locked me out. Those are rolling-pin rails to adjust the height (thickness) when rolling out the crust. They are available from Amazon and other on-line stores. Thanks for your interest.

      Reply
  12. Hi Ka_rin,
    Would using GF flour make a difference? (BobMills AP GF flour) if so how much more water should I add?

    Reply
    • I apologize for this being so late. I have had trouble accessing my account because of IP attacks that locked me out.
      I have no experience with GF flour, so you will need to experiment with it. I am planning on working out a recipe for GF flour, but there are different flours and they seem quite different in their hydration and structure. Thanks for your interest.

      Reply
  13. In your book, Elegant Pie, can you tell me about the tool on page 3? It is on the far left in the photo and has two wooden bars and strings?
    Thank you!

    Reply
    • I apologize for this being so late. I have had trouble accessing my account because of IP attacks that locked me out. Those are rolling-pin rails to adjust the height (thickness) when rolling out the crust. They are available from Amazon and other on-line stores. Thanks for your interest.

      Reply
  14. Hi Karin,

    I have purchased your book and absolutely love it. I am wondering about baking the pies in tart pans. In order to do some of your designs, is the tart pan required? And I noticed you mentioned that bake times and pie filling amounts might need to be adjusted. How do you know what adjustments to make? Your guidance would be greatly appreciated. I can’t wait to start baking.

    Reply
    • I apologize for this being so late. I have had trouble accessing my account because of IP attacks that locked me out. You can use any pie plate or pan for any of the pies. I use tart pans because they are not so deep since I am mostly interested in the crusts (for photography purposes). The amount of filling will simply depend upon the size of your pie pan. The only way to determine the right bake times is by trial and error. If the top crust gets too brown you can cover with foil, if the bottom crust does not get baked through you will need to cover with foil and bake longer. If you have any more questions please don’t hesitate to ask here. I will try to answer immediately now that I have my server problems solved. Thanks for your interest.

      Reply
  15. Hello! Your beautiful book arrived today and I almost cannot put it down! I had to pause in order to search for a pastry lifter. I likely found several suitable items. Perhaps I have not read far enough yet, but I am confused as to how it is used. I am thinking you build your design on it and freeze it for a bit. How does it then get on the pie? Does it slide off? I am likely being dense, but would really appreciate more information so I buy the right thing. Cannot wait to make many of your creations!

    Reply
    • Hello Deborah,
      Thank you for your kind words. I’m pleased that you like the book. If you look through the comments here there are a few suggestions as to where you might find something to use as a cake lifter. Pizza peels seem to work okay. If the handle is a problem you can remove it with a hack saw. The lifter is used to transfer the top crust on which you are working, to the refrigerator or freezer. By dusting it lightly with flour the crust will not stick and can be slid on and off. There are instructions in the book. Good luck, and if you have further questions please post them here. Thanks again.

      Reply
  16. Please pardon this question if you’ve answered it elsewhere, because I suspect you have many times. I thought that the point of cut outs in pie crusts were to release the steam from the baking fruit in pies. But many of your (stunningly gorgeous) designs don’t actually have any openings for steam to escape from the pie. As beautiful as they are, isn’t this a problem? Are you baking different desserts that don’t need to release steam under your crusts that have no holes? Just wondering.

    Reply
    • Thank you for your kind words and for your question. I do not seal my top crust with the bottom crust, so steam and liquid can escape between them as the pie is baking. As soon as the pie comes out of the oven and begins to cool the crusts bind together and seal. I put a pan underneath the baking pie to catch any drips, but since I don’t overfill my pies there usually is very little dripping.
      Best wishes,
      Karin

      Reply
  17. Karin I have bought your book “elegant pie”. And Actually three additional copies with I gifted to my siblings . It is a truly wonderful book.
    My pies now look wonderful.

    I have tried all the fillings in your book.

    Could you please recommend a book with more both Savory and sweet fillings.

    Thank you

    Reply
    • Thanks so much for your very kind words. I’m delighted that you enjoyed the book and gave it as presents. Those kinds of comments make the efforts worthwhile. I would recommend Kate McDermott’s book “Art of the Pie” for many wonderful filling recipes. There are others, but Kate’s book is a great resource for fillings and I’m sure you will enjoy it.
      Best wishes
      Karin

      Reply

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