11/20/2022 0 Comments Pie lattice![]() Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. ![]() Unfold the folded strips over the perpendicular strip. Place one long strip of dough perpendicular (east to west) to the parallel strips. Lay out 8 -10 parallel (north to south) strips of the pie dough on top of the filling, with about ½-inch space between them. (You will need about 16-20 strips to cover the pie). With a knife or scalloped pastry cutter, cut the dough into ½-inch strips. On a floured surface, roll out the other chilled dough disc into an ⅛-inch thick rectangle. In a large bowl, toss the apricots with the lemon zest, juice, sugar, brown sugar, flour, cinnamon and salt. Place the rolled dough into your 8 - 9 inch pie plate, making sure to press the dough into the corners and bottom of the pie plate. On a floured surface, roll out one half of the dough into a 12-inch circle that is ⅛-inch thick. Flatten the dough into a disc and wrap in plastic wrap chill at least 1 hour before using.Ĭut the dough disc in half. Pour the apple cider vinegar into the ice water, then slowly add it to the dry ingredients until the mixture is crumbly but sticks together with visible flecks of butter. Using a pastry cutter or fork, cut the cold butter into the flour mixture, forming pea-sized crumbles. In a medium bowl, whisk together the flour, sugar and salt. Spray an 8-9 inch pie plate with nonstick spray. Shop our: baking ingredients, eggs, vinegar, organic produce farm boxes Lightly spiced with cinnamon and naturally sweetened with apricots, this pie is both beautiful and delicious! INSTRUCTIONS Just don’t do it many times or your baked pie crust will be rock hard.Lattice pies are easier to make than they look, and this is the perfect pie to try out your skills. Even though you shouldn’t work pie dough too much, you can start over one or two times with the lattice…sometimes I have to redo the smaller pieces. If the dough is too dry, use a bit of water on your fingers to help you. Sealing the edges: To seal the edges pinch the dough together. #Pie lattice crackIf the dough cracks: You can use a little water on your finger tips, and gently rub the crack until it disappears.Use a pizza cutter! This is the easiest way to cut out even strips.Tip #1: Use freshly rolled out dough. If you let the crust sit too long it will dry out and crack when you try to shape it.Here are some practical tips to help you get a perfect lattice pie crust. And for extra deliciousness, sprinkle your crust with a cinnamon sugar mix…this is also a great way to hide any little flaws in your crust!.Once that is done, brush your crust with water or a bit of milk or an egg wash.Tip! If the crust is drying out a bit and your edges aren’t sealing easily, use your fingers to rub them with a bit of water, then pinch the edges together.Once the strips have been laid out and weaved together, trim the the ends of the strips to line up with the edge of the bottom crust.This is as simple as lifting the strips and weaving under and over them as you go. Weave in the remaining strips to form a lattice, starting with the strips closest to the middle of the pie.I like to start with a strip down the middle, then work my way out from there. Then place half of the strips across the top of the filling.Fill the bottom crust with your desired pie filling.Then use a pizza cutter to cut out 10 long strips about 1/2 inch wide. Roll out the smaller ball of dough (to a 1/8 inch thickness) into a 10 inch square. #Pie lattice how toIf you want to make a pretty crimped edge to go with your lattice pie, you can see how to make a crimped edge in my quick visual post here. Use a sharp knife to trim the excess dough along the edge of the plate.Once you’ve rolled out the bottom crust, lay it into a pie plate. Roll out the bottom crust (1/8 inch thickness) to fit your pie plate.After you’ve made a 2 pie crust recipe (this is the recipe I always use), split the dough into 2/3 and 1/3, with the larger amount to be used for the bottom crust, and the smaller amount for the lattice top.It’s so easy and makes a pie look extra special! A very simple picture tutorial to show you How to Make a Lattice Pie Crust. ![]()
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