I’ve been wanting to make my very own pie-shaped cookies ever since I first laid eyes on the very idea. Blueberry pie, cherry pie, pumpkin pie… they’re all totally cute. As luck would have it, I recently found myself with extra round cookies and royal icing, so I gave them a shot. (Extra cookies are usually difficult to come by ’round these parts.)
I changed the white and purple royal icing I had on hand into this vibrant blue and pie-crust color, or at least the closest I could manage to pie-crust color, which is a mix of yellow, ivory and brown.
The blue royal icing was polka-dotted all around the plain cookie. I left it to dry for about 15 minutes, until the edges were dry a bit, and then I went back and filled in the empty spots with more blue icing. I really just wanted some type of overall texture and not a flat blue surface.
After the filling was left to dry for a few hours, I nabbed a petal piping tip and added a faux lattice pie top. Using the same piping tip, I then went back around the entire circumference of the cookie with a little zig-zag motion to create the exterior pie crust.
The cookies should be left to dry overnight and then they’re ready to enjoy! I’m really fighting the urge to say these cookies are “easy as pie” 😉
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