Books are too cumbersome for me. I only like one method: the granny
checkerboard style. ^_^ Just alternate slips of dough that you used to
make the pie bottom (diagram below). Then beat an egg and brush the egg
on top of the slips. When it bakes, the egg will give the top a shiny
look. Halfway through the baking, cover the top with foil (so that it
won't char). After baking is complete, sprinkle some brown sugar on top
and add a small sprig of mint leaves in the centre. Yum.

-||----||----||--
-||----||----||--
----||----||----
----||----||----
-||----||----||---
-||----||----||---

Something like that. It's like weaving a basket, in and out. (I hope the
picture came out alright). You can always make a second pie bottom,
make a small cut-out hole in the centre, and lay it over the top of your
pie. I've noticed that many superstore bakeries do this with their pies.

Alternatively, if you want the strudel method, simply make the pie top,
then cut slits in the top, and lay it over your pie. You can be as
creative as you like. Just make sure you have a hole somewhere for the
moisture to escape or your pie will have bubbles. Worse, the bubbles
will pop the pie top leaving a hole/blemish.

Don't forget the cream pie like some lemon meringue pies have. Just bake
the pie without the top, then after baking, let it cool and cover the
top with cream. Take a knife and "spread" the cream into whatever
shape/form/design you want. Of course, you can always spread the cream
on a pie top.

As for other decorative techniques, such as for the pie ridge or sugar
sprinkles etc., be creative. There's no right or wrong and I'm sure
Martha made up a lot of those "decorating techniques," stuck it in a
book, and then published it. Good luck!

Chris wrote:
> Can anyone recommend a book that explains the teqniques for decorating
> pies etc.
>
>
>
> Chris in UK