What’s the best way to keep a freshly baked pie all to yourself? Carve your initials in it!

Just kidding! A pie this good was meant to be shared. But a pie with a monogram carved into the top gives it a simple elegance that anyone can achieve. We topped our pie with an “HMC” for… you guessed it! Handmade Charlotte. Your own personal letters will look just as lovely! Fill this pie with a berry filling for the prettiest pop of color!

We freehanded our letters, but if you are not comfortable doing so you can trace them on paper first (or print them off of the computer!), cut them out, then use them as a guide when you cut them out of the dough.

Makes one 8-9 inch pie

• One recipe pie crust dough (recipe below)
• 8-9 inch pie dish
• Pie filling of your choice (you choose the flavor, canned or homemade)
• Flour, for dusting
• Sharp knife or roller cutter
• 1 egg, beaten
• Basting brush

1. Divide the dough in half. Roll one half into a ball and place on a sheet of parchment paper. Dust lightly with flour and cover with another sheet of parchment paper. Roll dough into a ¼” thick round. Cover pie dish with the round of dough, pressing dough gently into the dish.
2. Place the other half of the dough in between two sheets of parchment paper and roll into the shape of a circle with a ¼” thickness. The circle should be 1” larger in diameter than the top of your pie dish.
3. Using a sharp knife, carve out the letters of your monogram in the center of the dough circle. You can freehand the letters, or print them out, cut them out, and trace them with the knife. Peel the dough letters out of the circle and discard. Cut out little squares on the sides of the letters for a little extra flair, if you like.
4. Pour your pie filling into the dough covered pie dish.
5. Carefully lift your monogrammed dough circle and place it on top of the pie filling. The letters should be directly in the center of the pie.
6. Cut the excess dough hanging off of the dish off with a sharp knife. Use your fingers to crimp the dough around the edges of the pie.
7. Brush the top of the pie with beaten egg.
8. Bake at 375 degrees on the middle shelf of the oven for 45 minutes. Move to the bottom rack of the oven and bake an additional 10-15 minutes (filling should be bubbling). Remove and let cool before serving.

Makes enough crust for one covered pie.

• 2 ½ cups all-purpose flour
• ¼ teaspoon salt
• 3 tablespoons white sugar
• ¼ cup vegetable shortening
• 12 tablespoons butter, cold and cut into cubes
• ¼ cup + ice water

Place the flour, salt, and sugar in the bowl of a food processor. Pulse a few times until combined. Add the shortening and butter and process until the mixture is crumbly. With the food processor running, drizzle in ice water, one tablespoon at a time until the mixture forms a firm dough. Press dough into a ball and wrap in plastic wrap. If not using immediately, store in the fridge.

Enjoy!