Make a braided edge by cutting 12-inch-long, 1/4-inch-thick strips of dough and braiding them together. Brush the edge of the crust or the bottom of the braids with water; secure. Trim braids equal to circumference.
14 of the Most Creative Pie Crust Designs
briliant idea for making clay ornaments from doilies.
Martha Stewart's Test-Kitchen Piecrust Recipe~ She has some awesome tips that I definitely will be trying!