An elegant two-crust blueberry pie, with a sprinkle of decorating sugar (photo courtesy King Arthur Flour).
 Cut-outs are an easy way to decorate a one-crust pie (photo courtesy American Pie Council).
January 23rd is National Pie Day, a celebration for pie lovers everywhere.
Few of us would pass up a piece of pie because it had a plain top crust. In fact, bring it here right now, and a cup of coffee, too.
But if you’re a pastry artist like Lauren Ko of LoKo Kitchen, every pie top is a canvas, every pie an opportunity to create a new work of art. See her Instagram page for even more beauties.
Consider then twelve pies below. Some have top crusts, some don’t.
Each has its own personality, made with:
Candies and chocolate (curls, grated, pieces, etc.)
Banana cream pie
Cheesecake (which is a one-crust custard pie)
Chocolate pie/silk pie
Key lime pie
For two crust pies, lattice and cut-outs (photo #2) have long been popular. The top crust lends itself to all sorts of craft work.
There’s even more of a canvas with a one-crust pie, such as:
Some one-crust contenders, like chess pie, pecan pie and tarte Tatin, are already so sweet that a counterpoint of crème fraîche, slightly sweetened sour cream or slightly sweetened/unsweetened whipped cream is a better choice.
Others, like Bavarian cream pie, black bottom pie and nesselrode pie, already have too much going on up top.