While keeping your left pointer finger on the dough that you just pressed down, use your other hand(not like pictured! I needed my right hand to take the pic!) to fold the edge that hangs down to the right up and over your left pointer finger.įirmly press the edge that you just folded over down.Ĭontinue to do this all the way around the edge of the pie crust. Taking a piece of dough that is hanging over the edge, carefully fold it up and over to the top rim of the pie dish and press down firmly with your fingertip. Gently peel off the top layer of waxed paper.įlip the paperless side of the dough over on top of your pie dish(make sure it’s centered!) and gently peel of the waxed paper from the dough.Ĭarefully pat the dough down into the dish all the way around the inside. Roll the crust into a circle big enough that when you place your pie dish upside down on it, it still has almost an inch of dough outside of the dish. Start by rolling our your crust in between two sheets of waxed paper to a thinness of 1/4′-1/8″. This is my absolute favorite crust in the world and you’ll find the recipe for it at the end of the tutorial. You really don’t have to go to a lot of trouble to get a beautiful crust! Refrigerate pie 20 minutes or freeze for 5 minutes before baking.With Thanksgiving approaching and many of us preparing to get into “pie baking mode” I wanted to give you a little picture tutorial on how to make a simple pie crust that looks pretty without being too much hassle. Sprinkle tablespoon of coarse sugar over crust. Crimp edges.ħMake egg wash by whisking egg yolk and cream together then brush over pie dough. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. ![]() (Watch our video above).ĦTrim dough strips to 3/4-inch of the edge of dish. Repeat until pie has been covered with a lattice crust. Unfold the first, third and fifth strips over the new strip. Unfold second and fourth strips over new strip.ĥFold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Lay five strips over filled pie, parallel and equally spaced from one another. Refrigerate while you make the pie filling.ĤRoll out second half of dough to a similar size as before. The dough should be about 2 inches larger than the dish.ĢBeing careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of the dish. Check for the correct size by inverting the pie dish over the dough. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. (For a shiny crust, brush on egg wash before baking).ġRoll out half of the pie dough to fit an 8- or 9-inch pie dish. Then, refrigerate dough at least 20 minutes or freeze for 5 minutes before baking. Crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.Use fingers to fold edges of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish.Trim dough strips overhanging the pie by 3/4 inch.Repeat steps 3 through 6 until pie is covered with a lattice crust.Unfold the first, third and fifth strips over the new strip. Fold back the first, third and fifth strips towards you then lay another strip of dough across the pie.Unfold second and fourth dough strips over the new strip.Carefully fold back the second and fourth strips towards you then lay a shorter strip of dough perpendicular to other dough strips. Position pie in front of you with dough strips facing away.Use longer strips in the middle and shorter towards the edges of the pie. ![]() Lay five dough strips over the filled pie parallel to each other and evenly spaced.A pizza cutter is great for this, but a sharp knife will also work. On a lightly floured surface, roll out pie crust into a 13-inch circle.Instructions below match photo above from left to right: Watch the quick video below, or Jump to the recipe for the step-by-step lattice pie crust instructions How We Add a Lattice Crust to Our Pies ![]() Adding a lattice crust to the top of your pie may seem a little daunting, but it’s actually quite easy. Here’s how we do it.
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