We used a simple technique to give a sparkly, festive look to the sweet potato pie on the cover of Fine Cooking #143. Here's how you can get the look, too: Save and refrigerate the pie-dough trimmings, then blind-bake and cool the crust as directed, but don't crimp the edge of the crust. Roll the reserved dough out a little, then cut out 1-inch circles; you'll need about 45. Brush the edge of the blind-baked crust with beaten egg white. Overlap the cutouts around the edge; they should cover the outside edge of the pie plate and hang down into the crust about 1/2 inch. Press gently to adhere and then refrigerate. Just before filling the pie, brush the decorated edge with egg white and sprinkle with demerara or turbinado sugar. Fill and bake the pie as directed.