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We're just gonna come out and say it: We love pie! From apple to pumpkin to pecan, nothing makes us more excited this time of year than planning our Thanksgiving pie menu. But just because the holiday celebrates tradition doesn't mean you can't have fun with your pie dc brushless motor. Simple updates on classic flavors can make them even more delicious.

And don't forget, the filling is only half the pie. The perfect crust is super-important. Our Favorite Pie Crust uses a combination of butter and shortening, which makes it extra flaky and easy to roll out.

And since this dough is so easy to work with, why not take your pie to the next level with a few easy decorating moves? Some people are intimidated by pie decoration, but these three treats use easy-as-pie tactics that even a first-time baker can pull off. Because if you're going to take the time to make a home-made pie, why not make it extra gorgeous as well?

Use scissors to make an easy but elegant crust edge

For our Brown-Butter Pecan Pie with Rum and Espresso, we used an easy method to make our crust especially elegant. After forming the edge of your pie crust, use scissors or a paring knife to cut diagonal slits about 1/2-inch apart all the way around the rim. Then gently pull each piece to slightly overlap the one next to it, working in the same direction around the pie. Brush the edge with a beaten egg and sprinkle with coarse sugar to give it extra shine data backup.

We also saved a cup of the prettiest pecans to decorate the top of the pie. We tossed them in a little extra cane syrup to keep them looking glossy after baking.

Get the recipe: Brown-Butter Pecan Pie with Rum and Espresso

Use a cookie cutter to make a layered top crust

For our Concord Grape and Pear Pie, we made enough dough for a double crust pie. One disc is rolled out to be the bottom crust, which we crimped in a traditional way. Use the index finger and thumb of one hand and the thumb of another to crimp the crust between your fingers, moving around the pie edge.

The second disc of dough is rolled out and cut into shapes with a cookie cutter. We chose a leaf shape, but you can use any shape you like or already have at home. Bonus: this decorating technique gives the pie "vents" that are especially useful for juicy fruit pies like this. Think of it like a lattice crust that's way easier to execute. Just make sure to chill the shapes after cutting and after arranging them on the pie, which will ensure they hold their shape while baking curcumin . Again, we used an egg wash and a sprinkling of coarse sugar to make the leaves golden brown and sparkly.

Get the recipe: Concord Grape and Pear Pie

Decorate the edge with a fork, and top the pie with an easy crumble

Custard pies (like pumpkin, buttermilk, and sweet potato) can sometimes puff up, then fall or even crack while baking. One simple fix for this problem is to place a big dollop of whipped cream in the center of the pie. We also love a crumble topping, like the one used in our Spiced Kabocha Squash Pie with Pumpkin Seed Crumble. This topping adds an extra layer of flavor and texture that complements the filling, and also hides any surface flaws the filling might develop as it bakes.

Another easy shortcut: Using the tines of a fork to create a gorgeous but super-easy design for the crust's edge. Just push the tines of a fork into the crust diagonally to the crust edge, then switch the direction of the fork tines to point in the opposite direction of the first. Continue switching the fork tines back and forth as you move all the way around the pie.

Get the recipe: Spiced Kabocha Squash Pie with Pumpkin-Seed Crumble